In a medium bowl, melt the almond butter and butter together, stirring until melted and smooth. You can do this in the microwave or over a pan of barely simmering water.
Stir in the sweetener until well combined, working out any lumps with a silicone spatula.
Add the protein powder, almond flour, and salt and stir well to combine. If the dough is dry and crumbly, add water 1 teaspoon at a time. (The mixture should be like cookie dough but should not be sticky.)
Stir in the chocolate chips until well distributed.

Gather the dough up into a ball and transfer to a large piece of parchment paper. Pat into a rough rectangle. Top with another piece of parchment and roll out to about 1/4 inch thickness. Remove the top parchment and transfer to a cookie sheet.
In a small bowl, melt the dark chocolate and coconut oil together until smooth. Spread the chocolate evenly overtop the cookie dough bark.
Freeze until firm, at least 1 hour, then break with your hands or cut into pieces. Store in the freezer.