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 out into a large bowl. Add the protein powder and vanilla, and whip until fluffy. Then fold in the chocolate chips.

Spread the mixture 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 the melted chocolate.

Place on a parchment-lined baking sheet or plate and return to the freezer until set.

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