Using a large bowl, combine the coconut flour, almond flour, and protein powder. Whisk well to combine.

Add almond butter, almond milk, maple syrup, and chocolate chips and fold to combine. The mixture will get harder to work with as you stir.

Spoon the mixture into a mold like this for uniform bars. Press down to even. You can also press it into a small, parchment-lined baking pan. Transfer to the fridge for 1-2 hours to allow to set.

To make the chocolate drizzle, melt the chocolate and coconut oil together with a method of your choice (I prefer a double boiler method). Melt until fully liquid.

Remove the bars from the mold and place them on a parchment-lined baking sheet or large plate. Drizzle with melted chocolate and return to the fridge to set.

Serve the bars chilled, or transfer to the freezer for up to a month.