In a medium mixing bowl, add almond flour, peanut butter, chia and flax seed ground, coconut oil, milk and agave nectar. Stir until well combined and set aside.

In a medium mixing bowl, add almond flour, peanut butter, chia and flax seed ground, coconut oil, milk, chocolate powder and agave nectar. Stir until well combined.

Use a 6-muffin cups, scoop the about two tablespoons of white layer into each cup, then use the back of the spoon to flatten the surface.

Scoop about two tablespoon of dark later into each cup, then use the back of the spoon to flatten the surface.

Put in the fridge for at least 30 minutes before serving.

Note: To prevent stickiness, you may use a sheet of plastic wrap to cover each cup so you can easily pull the protein bars out once they are ready.