make the protein base: in a bowl, stir together oat flour, almond flour, and vanilla protein powder. mix in the peanut butter, maple syrup, and 1 cup of dairy-free milk. if the dough is still too dry, add more milk 1 tablespoon at a time until a thick, spreadable consistency forms. press into a parchment-lined 8×8 pan.

make the peanut caramel: whisk together the peanut butter, melted coconut oil, vanilla protein powder, vanilla extract, and maple syrup until smooth. top with chopped peanuts evenly over the protein base.

freeze u0026 slice: place the pan in the freezer for 1 hour, until very firm. then slice into 12-16 bars.

add chocolate topping: melt the chocolate chips with coconut oil until smooth. spoon or drizzle the chocolate over each sliced bar. refrigerate for 10–15 minutes until the chocolate firms up.

store: keep bars in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.