Preheat oven to 350°. Line an 8x8 inch square baking dish with parchment paper.
In a bowl, mix the almond flour, coconut flour, 1/3 cup coconut oil, 2 tablespoons honey, 1 teaspoon vanilla, and salt until combined. Press the mixture into the prepared baking dish. Bake for 8-10 minutes, until lightly golden and toasted.
In a small bowl mix the PBfit peanut butter powder and water until smooth. Add in the PBfit Protein Almond Butter Spread, 1/4 cup maple syrup, 1/4 cup coconut oil, and 1 teaspoon vanilla. Whisk until smooth and pour over the crust. Freeze for 30 minutes, until firm. Cut bars into 32 slices.
Combine the chocolate and 1 tablespoon coconut oil and microwave until melted. Let cool for 10 minutes.
Cover / dip each bar in chocolate coating, and sprinkle with salt. Freeze for 10 minutes to set the chocolate. Eat or store in the fridge.