Mix together the peanut butter, maple syrup, and protein powder until well combined. Add the cereal and stir until evenly coated.
Press the cereal mixture firmly into an 8×8 inch pan lined with parchment or wax paper.
In a saucepan over low heat, melt the chocolate chips and coconut cream together, stirring often, until smooth.
Remove the chocolate mixture from the heat and let it cool slightly before pouring it over the cereal mixture in the pan.
Place the pan in the fridge for about an hour to allow the ganache to cool and firm up.
Once firm, slice the bars and serve with a sprinkle of flakey sea salt on top.
Enjoy your delicious treats! Store any leftovers in a covered container in the fridge for up to one week or in the freezer for up to one month.