PREP: Line an 8.5 x 4.5-inch loaf pan with parchment paper or foil. Make sure to leave an overhang for easy removal of bars, and set aside.
COMBINE: In a large bowl, add the almond butter, 2 tablespoons of the melted coconut oil, honey, vanilla extract, salt (reduce or omit if your almond butter and protein powder has salt), vanilla protein powder, shredded coconut, and miniature chocolate chips.
STIR: Stir until everything is well combined and you have a thick dough. Press the dough into the prepared bread pan. Cover the bars and chill for one hour in the fridge.
ENJOY: Remove from the fridge and, using the overhang, pull the bars from the pan. Cut into 10 to 12 individual bars. Enjoy or add the chocolate drizzle (next step).
OPTIONAL CHOCOLATE DRIZZLE: To add the chocolate drizzle, combine the chocolate chips and remaining 1/2 teaspoon coconut oil in a microwave-safe bowl. Microwave in bursts of 15 seconds, stirring in between each burst for 10 seconds until the chocolate is smooth. Transfer the chocolate to a plastic bag, cut off the tip of the bag, and drizzle the chocolate over the bars. Allow to set up at room temperature.
STORAGE: Store the bars in an airtight container in the fridge for up to 2 weeks. Best enjoyed within 1 week.