In a large mixing bowl, combine almond flour, vanilla protein powder, and a pinch of sea salt. Whisk until there are no clumps.

In a separate bowl, whisk together almond butter, maple syrup, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and mix until a cohesive dough forms.

Fold in mini chocolate chips, ensuring they are evenly distributed.

Line an 8x8 inch baking dish with parchment paper and transfer the cookie dough mixture into the dish, pressing it evenly.

Refrigerate the assembled bars for at least 1 hour until firm.

Lift the bars out of the dish using the parchment overhang, cut into desired sizes, and store in an airtight container.