In a large mixing bowl, combine the creamy peanut butter, melted coconut oil, maple syrup, vanilla extract, and sea salt. Stir until the mixture is well combined.

Gradually add the almond flour to the wet ingredients, mixing until a dough forms. Use two hands to incorporate the almond flour, if needed.

Once the dough is well mixed, fold in the mini chocolate chips.

Line a square baking dish (8x8 inches) with parchment paper, leaving some overhang on the sides for easy removal later.

Press the dough evenly into the bottom of the lined baking dish. Use fingers or a spatula to smooth it out.

Place the baking dish in the freezer, and let it set for at least 30 minutes to firm up.

In a microwave-safe bowl or using a double boiler, melt the dark chocolate chips and peanut butter together until smooth. Do this in 20 to 30-second increments in the microwave, stirring between each increment. Or, melt it over low heat in a double boiler on the stovetop.

Once the chocolate and peanut butter are melted and combined, remove them from the heat, and let them cool slightly.

Remove the baking dish with the firm cookie dough layer from the freezer.

Pour the melted chocolate peanut butter topping over the almond mixture into the baking dish. Use a spatula to spread it evenly.

Return the baking dish to the refrigerator, and let it set for at least 1-2 hours or until the topping is firm.

Once the cookie dough bars are fully set, use the parchment paper overhang to lift them out of the dish. Place them on a cutting board, and cut them into squares or bars.