Combine the cottage cheese, peanut butter, maple syrup, and vanilla extract in a blender. Blend on high speed for 60-90 seconds until the mixture is completely smooth and creamy with no visible cottage cheese curds. This creates a uniform base that will incorporate the dry ingredients evenly. I recommend scraping down the sides halfway through blending to ensure everything is fully incorporated.

In a medium bowl, combine the blended cottage cheese mixture from Step 1 with the oat flour, protein powder, and sea salt. Mix with a spatula or wooden spoon until fully combined and the dough comes together. Fold in 1 cup of chocolate chips gently until evenly distributed throughout the dough. The dough should be thick and spreadable, similar to traditional cookie dough.

Line a standard baking sheet with parchment paper. Spread the cookie dough mixture evenly across the parchment in a thin, uniform layer—about ¼ to ½ inch thick. Use a spatula or the back of a spoon to flatten it out, smoothing the surface as much as possible. Work quickly so the dough doesn't warm up too much.

Place 1 cup of chocolate chips and 2 tsp of coconut oil in a microwave-safe bowl. Microwave on 50% power for 1 minute 30 seconds, stirring every 30 seconds until the chocolate is completely melted and smooth. The coconut oil helps thin the chocolate for easier drizzling and creates a thinner, crispier coating. Pour or drizzle the melted chocolate evenly over the dough layer, then use an offset spatula or the back of a spoon to spread it into an even coating.

Place the entire baking sheet in the freezer for at least 2 hours, or until the chocolate is completely set and hardened. Once fully frozen, remove from the freezer and let sit at room temperature for 2-3 minutes to slightly soften the chocolate for easier breaking. Break the bark into irregular pieces with your hands—I like to create pieces that are bite-sized to slightly larger for better texture contrast between the crispy chocolate and chewy dough.