Preheat oven to 350 F
Line an 8×8 inch square baking dish with parchment paper.
In a bowl, mix together almond four, cashew flour, 1/3 cup coconut oil, maple syrup, 1 tsp vanilla extract and salt until combined.
Press the mixture into the prepared baking dish and bake 10-12 minutes, until lightly golden and toasted.
Mix Epic Protein, peanut butter, maple syrup, 1/4 cup coconut oil and 1 tsp vanilla extract in a bowl. Pour over crust. Freeze 30 minutes, until firm. Cut into 16 bars.
Melt the chocolate and 1 tbsp coconut oil.
Cover/dip each bar in chocolate.
Sprinkle with flaky sea salt.
Freeze 10 minutes or until chocolate is set.
