Preheat your oven to 180°C.
In a big bowl, mix together the protein crisps, cashews, almonds, desiccated coconut, 100g of chocolate chips and a pinch of flaky salt.
In a pot on low heat, slowly melt 2 tbsp of coconut oil, the butter, the honey, the cashew butter and vanilla paste...and a pinch more salt.
Let the melted mixture cool ever so slightly before mixing it into the dry ingredients. Then beat the egg and mix that in too.
Pour into your choice of mould (silicon muffin moulds work well, or baking-paper-lined low edge tart rectangles with the removable bottoms will work too) and press the mixture down firmly by overlaying with baking paper and getting your fingers in there. You want it nice and compact!
Bake for for 8-10 minutes, until you see the top start to golden.
Meanwhile, slowly melt the remainder of the chocolate chips and 1tbsp of coconut oil on low heat. Drizzle this all over once the bars are out of the oven.
Refrigerate whole for at least 2 hours before cutting them into bars (if you opted for the tart dish option.
Store in the fridge.
