Line Your Pan
Line an 8×8" pan with parchment paper, leaving an overhang to pull the bars out later.
Make the Protein Base
In a medium bowl (or food processor if you prefer): Add: peanut butter, chocolate protein powder, coconut sugar, maple sugar, coconut butter, tapioca starch, vanilla, and salt.
Mix until the dough is thick, smooth, and holds together.
If it feels dry, add 1–2 teaspoons water or almond milk.
If it feels too soft, add a little extra protein powder.
Press into the Pan
Transfer the mixture to your parchment-lined pan.
Use your hands or a flat-bottomed glass to press it down firmly and evenly.
A tight pack gives you clean, perfect squares.
Make the Chocolate Layer
In a microwave-safe bowl, melt the entire bag of Lily’s chocolate chips with 2 tablespoons coconut butter in 20–25 second intervals, stirring between each.
Pour the melted chocolate mixture over the base and tilt the pan to smooth it out.
Chill + Slice
Freeze for 45–60 minutes, or refrigerate 2 hours.
Once set, lift out by the parchment, let sit 5 minutes, and slice into 12 squares.