Line a loaf pan (5x9) or 8-inch square pan with enough parchment paper to create a sling (let there be some extra hanging over the edges). Set aside.
In a mixing bowl, stir together the peanut butter and coconut flour. Transfer it to the prepared baking pan and place it in the freezer.
To make the topping, heat the chocolate and coconut oil in a glass bowl over a double boiler. Let the chocolate cool for about 5 minutes before pouring it over the peanut butter mixture. Smooth it out with the back of knife if you want.
Freeze for 1 hour. Remove the bars from the pan using the parchment sling. Transfer to a cutting board and slice into 8 bars.
Notes
Nutrition for 1 out of 8 bars:10g Protein || 24g Fat || 19g Carbs