Add the medjool dates, powdered peanut butter, peanut butter, maple syrup, coconut oil, and vanilla extract to the bowl of a food processor. Process for 5-10 seconds, or until it forms a dough. Note: I also had success by simply mashing the dates using a fork and kneading all the ingredients in a mixing bowl, so no food processor required.
The dough should be soft but not sticky. If it’s too sticky, add a bit more powdered peanut butter. If it’s too crumbly, add more maple syrup.
Line a 4×7-inch pan with parchment paper. Transfer the dough into the pan and press it down firmly into an even layer. You can top with parchment paper and use the bottom of a glass to press it down. Refrigerate for about 30 minutes.
For the topping, melt the dark chocolate chips and coconut oil in a double boiler over medium heat. Once melted, pour into the pan, over the dough. Use a spatula to spread it into an even layer. Refrigerate for another 30 minutes, or until the chocolate has set.
Cut into 12 small squares (or make larger ones) and enjoy!
These peanut butter protein bars will keep in the refrigerator for up to 5 days. They will become slightly softer at room temperature.