1. Line a loaf pan with parchment paper; set aside.

2. Put first 5 ingredients into a bowl and stir well to combine. Add all remaining ingredients, except chocolate, and stir until a dough forms. You may need to use your hands or a sturdy wooden spoon to get everything combined.

3. Press the dough into the loaf pan with your hands, forming an even layer. Put the loaf pan into the freezer to let bars set up for a few minutes while you melt the chocolate.

4. Put chocolate into a microwave-safe bowl and microwave in 20-second increments, stirring in between, until melted. Pour melted chocolate over the pan of protein bars and smooth with a spoon. Top with flaky salt, if desired. Put pan back into the freezer for 5 minutes to let the chocolate firm up.

5. Remove pan from freezer and lift the parchment paper to remove the loaf. Slice into 6-8 bars for a more filling, meal-like sized bar, or cut into 12 small squares for a less filling, snack-sized bar!

6. Store bars in an airtight container at room temperature for 4-5 days, in the fridge for up to 10 days, or in the freezer for several months. I prefer the taste/texture best at room temperature, but they do have a longer shelf life if stored in the fridge.