Line a bread loaf pan with parchment paper, leaving some overhang for easy removal.

In a large mixing bowl, combine the almond flour and vanilla protein powder. Add in the melted vegan butter and peanut butter and stir until well combined.

Next, add the agave/maple syrup, almond milk, and vanilla extract to the mixture and mix until all ingredients are well combined and form a dough-like consistency.

Press the mixture firmly and evenly into the pan and place the pan in the freezer and let it set for at least 45 minutes.

While the mixture is firming up in the freezer, prepare the chocolate ganache.

Melt the chocolate in a microwaveable bowl, microwaving in 30-second increments, stirring frequently, until the chocolate is fully melted. Add in the almond milk and stir until fully incorporated and smooth.

If you don't want ganache and just want chocolate on top, omit the almond milk all together.

Once the bars are firm, remove them from the freezer. spread the chocolate ganache over the top in an even layer and place in freezer or refrigerator for 15 minutes for the chocolate to firm up, but overall it will stay soft because it's ganache.

Once set, use the parchment paper overhang to lift the bars out of the pan and cut them into bars or squares on a cutting board.