Line an 8x4 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

In a large mixing bowl, combine the protein powder, almond flour, and sea salt until evenly distributed.

Add the almond butter and maple syrup to the dry ingredients, stirring with a stiff spatula until the mixture becomes crumbly.

Add almond milk one tablespoon at a time, mixing thoroughly between additions, until the dough is thick and holds together when pressed.

Fold in the mini chocolate chips by hand until evenly dispersed throughout the dough.

Transfer the dough to the prepared loaf pan and press down firmly using a flat-bottomed glass or spatula to create an even layer.

Place the pan in the refrigerator for at least 60 minutes to allow the bars to firm up.

Lift the bars out of the pan using the parchment overhang and slice into 8 equal rectangular bars.

Store in an airtight container in the refrigerator for up to 7 days.