Line a 8x8 pan with parchment paper, or use a silicone pan. You can also use a 9x5 loaf pan, the bars will just be thicker and more square.

In a large bowl, combine protein powder, coconut flour, and spices. Stir until well mixed and set aside.

In a medium microwave-safe bowl, add nut butter, molasses and coconut oil. Microwave for about 10-15 seconds, or until mixture can be easily stirred and oil is melted.

Add nut butter mixture to large bowl of dry ingredients, and gently stir. Mix will be dry and take a while to come together. Add one tablespoon of milk at a time, until mixture forms into crumbled dough texture (see picture in post). Depending on your protein powder, you may need more or less than 6 TBS.

Use your hands to make sure everything is well mixed at the end.

Press mixture into prepared pan with slightly wet hands. Flatten as much as you can. (I used a roller like this)

In a small microwave safe bowl, melt chocolate chips and coconut oil together, 10-30 seconds, in increments, until chocolate is completely melted.

Spread chocolate on bars and place in freezer for 30 minutes, or refrigerator for 1 hour to set. Gently remove bars from pan and cut into 10 servings.

Store bars in airtight container in fridge up to 2 weeks, or in freezer well wrapped for up to 3 months.