Preheat oven to 350°F (175°C) and line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two sides.

In a large mixing bowl, whisk together the oats, protein powder, chopped almonds, chia seeds, and sea salt until evenly distributed.

In a separate bowl, combine the almond butter, maple syrup, melted coconut oil, and vanilla extract, whisking until the emulsion is smooth.

Pour the liquid mixture over the dry ingredients and stir with a stiff spatula until the oats are fully coated and no dry powder remains.

Fold in the dairy-free chocolate chips once the mixture has cooled slightly to prevent immediate melting.

Transfer the mixture to the prepared baking pan and press down very firmly using a flat spatula or the bottom of a measuring cup to ensure the squares hold together.

Bake for 22 to 25 minutes, or until the edges are golden brown and the top feels set.

Remove from the oven and allow to cool completely in the pan for at least 1 hour to ensure the structure sets.

Lift the parchment paper to remove the slab and slice into 12 even squares using a sharp chef knife.