Line a 4×7-inch baking dish with parchment paper, set aside.

Melt the chocolate chips over a double boiler over low-medium heat. Once melted, transfer to a mixing bowl and stir in the almond butter, hemp seeds, and rice crisps. Pour the mixture into the prepared baking dish and place in the freezer for 20 minutes. In the meantime, prepare the cookie dough.

In a mixing bowl, stiff together the almond flour, oat flour, and protein powder. Add the maple syrup, vanilla extract, and mix until a dough forms. If it is too crumbly add one more teaspoon of maple syrup. Stir in the chocolate chips.

Transfer the cookie dough to the baking dish and spread it in an even layer on top of the chocolate rice crisp layer. Cover with parchment paper and use the bottom of a glass to press down and flatten.

Carefully remove from the baking dish and cut into 7 thin bars or 5 larger ones. Wrap in plastic film and store at room temperature for up to 3 weeks.