Line an 8 inch square baking dish with parchment paper, leaving some overhang for easy removal.

In a medium bowl, combine the peanut butter, low carb maple syrup, vanilla bean paste, almond flour, and salt.

Stir until a thick dough forms that holds together when pressed; if needed, knead briefly with a spatula or clean hands to fully combine.

Transfer the dough to the prepared baking dish and press it firmly into an even layer, packing it tightly into the corners.

Place the pan in the refrigerator and chill the base for 30 to 45 minutes, until firm to the touch.

Once the base is chilled, place 1 cup of the sugar free chocolate chips in a microwave safe bowl.

Microwave the chocolate on high in 30 second intervals, stirring after each, until completely melted and smooth.

Stir in 2 teaspoons of the coconut oil until the chocolate is glossy and flows in a slow ribbon.

Pour the melted chocolate mixture over the chilled cookie base and tilt the pan gently so the chocolate covers the surface in an even layer.

Sprinkle the remaining 1/2 cup chocolate chips evenly over the top for extra texture, if desired.

Let the pan sit at room temperature for 5 minutes, then return it to the refrigerator and chill for 45 to 60 minutes, until the chocolate is fully set.

Use the parchment overhang to lift the slab from the pan, place on a cutting board, and cut into 16 bars with a sharp knife, wiping the blade between cuts.