In a bowl, mix together the protein powder, nut butter, maple syrup, vanilla, and salt. If your dough is super sticky, add in the almond flour and mix well.

Divide the dough amongst a muffin tin, pressing it into the bottoms and filling them about 1/2 way full.

Scoop about 2/3 of the coconut whip into a large bowl. Add the protein powder and vanilla and whip until fluffy. Then fold in the chocolate chips. Spread over the cookie dough layers, filling them the rest of the way full. Freeze for 4-5 hours or overnight.

Melt chocolate chips and coconut oil together. Remove bars from the freezer, and dip each bar in melted chocolate. Place on parchment-lined baking sheet or plate and place back in the freezer until set.

Store in an air-tight container in the freezer. Let thaw 3-4 minutes before enjoying.