Line a 9 inches x 6 inches baking pan with parchment paper. Set aside.
In a large mixing bowl, add peanut butter, maple syrup, salt and vanilla.
Combine with a spatula until creamy and evenly combine.
Stir in almond flour and coconut flour, use the spatula at first then when it start to be difficult to stir, add in chocolate chips and knead the dough with your hands.
Transfer the cookie dough into the prepared pan and press the dough all over the pan to form an even layer.
Freeze 10 minutes while you are making the chocolate layer
In a small sauce pan, add dark chocolate and coconut oil. Melt on medium heat, stirring all the time to avoid the chocolate to burn. You can also melt the mixture in the microwave using a glass bowl Microwave 1 minute, stir and repeat by 30 seconds burst until the chocolate is fully melted.
Remove the bar from the freezer and pour the melted chocolate onto the cookie dough bar.
Spread the chocolate evenly, then bring the pan back to the freezer for 5-8 minutes until the chocolate layer is set.
Cut into 16 small bars and store bars into an airtight box in the fridge for up to 2 weeks. You can also freeze the bars in a zip bag. Defrost on the counter for 2 hours before eating or enjoy half frozen.
Maple syrup swap: use any liquid sweetener you like, same amount. The best vegan options are brown rice syrup, agave syrup, coconut nectar or date syrup.Coconut flour swap: can be replaced by the same amount of vanilla pea protein powder for a boost of proteinPeanut butter swap: you can use almond butter, cashew butter or sunflower seed butter. Make sure the nut butter is fresh, runny, with oil on top or the bars would be dry