Grease a bread loaf pan with non-stick cooking spray and set aside.

In a medium size bowl, add the peanut butter and coconut oil and melt in the microwave in 30 second increments. Add maple syrup and vanilla extract.

Proceed by adding the salt, coconut flour and vegan protein powder. Mix and let sit for 5-10 minutes while the coconut flour absorbs all the liquid.

The dough should be soft but not crumbly, similar to play dough consistency. Different protein powders will absorb less or more liquid so you may have to make small adjustments.

If the dough is too dry and crumbly you can add a little bit more maple syrup or a splash of almond milk. If the dough is too wet add a bit more coconut flour or protein powder (not much though).

Press the dough into the prepared pan evenly, then put in freezer while you make the chocolate topping.

In a small microwave-safe bowl melt the dark chocolate and coconut oil in 30 second increments until silky smooth. Then pour overtop of the dough.

Freeze for 15 minutes or until the chocolate has set. Cut into 8 bars and enjoy!