Begin by lining an 8×8-inch baking pan with parchment paper.
In a big bowl, mix together peanut butter, melted coconut oil, maple syrup, vanilla, and a pinch of salt. Then, add almond flour and maca (if you want) and stir well – the mixture will be thick. Toss in the chocolate chips, press the mixture into the pan, and pop it in the freezer to firm up a bit.
For the cacao layer, use a small food processor to pulse walnuts, cacao (or cocoa) powder, and sea salt until the walnuts are nicely chopped. Add the dates and pulse again, adding 2 tablespoons of water if needed. Process until smooth, then spread this goodness onto the cookie layer. If you like, sprinkle some sea salt on top. Freeze for 30 minutes to make it easier to cut into bars. Slice and store the extras in the fridge.
These bars are freezer-friendly too. Just let each bar thaw for about 15 minutes at room temperature before savoring the deliciousness!