Place a piece of parchment paper in the bottom of an 8x8 pan. Set aside.

In a small mixing bowl, add the almond butter, protein powder, coconut flour, 1 Tablespoon chocolate chips, and 2 Tablespoons almond milk. Mix with a spoon until combined or until the dough holds together much like actual cookie dough. If the mixture is too dry, add more almond milk 1 teaspoon at a time (see notes).

Press the mixture into the bottom of the lined 8x8 pan. You should end up with a 6 inch by 6 inch square.

In a small bowl, melt the ¼ cup chocolate chips in the microwave for 45 seconds or until melted. Be careful to not burn the chocolate chips.

Once melted, pour the melted chocolate on top of the cookie dough and spread evenly.

If desired, sprinkle the top of the chocolate with flaked sea salt.

Place the bark in the freezer for 15 minutes or the fridge for at least ½ hour.

Remove from the freezer/fridge once the chocolate is hardened and cookie dough is stiff. Cut the bark into 9 pieces and serve.

Store leftovers in an airtight container in the fridge for up to 1 week or the freezer for up to 3 months.