Line a loaf pan with parchment paper, letting the access hang on the sides and set aside.

In a medium saucepan, add the peanut butter, honey, and vanilla extract. Cook on low heat, stirring with a spatula, just until the mixture loosens and becomes smooth. (This step can also be done in the microwave with a microwave safe bowl)

Remove from heat and stir in the almond flour and rolled oats until fully combined.

Transfer the peanut butter oat mixture to the prepared loaf pan. Press firmly and evenly into the bottom.

Add the dark chocolate chips to a microwave safe bowl. Microwave for 30 seconds, stir, then continue heating in 10 second intervals, stirring each time, until fully melted. If the Chocolate is thin enough you can add a small amount of coconut oil. The coconut oil will help thin out the chocolate and it makes it easier to coat the top.

Pour the melted chocolate over the bottom layer and spread evenly. Sprinkle with flaky sea salt. Refrigerate for 2 hours, or until set.

Remove from the pan, slice into bars, and enjoy!