In a blender, combine 1.25 cups of cottage cheese, 2 tablespoons of peanut butter, 1.5 tablespoons of maple syrup, and 2 teaspoons of vanilla extract. Blend on high speed for 60-90 seconds until smooth and creamy.

In a large mixing bowl, gently fold the blended mixture with 1 cup of oat flour, 0.33 cup of protein powder, and 0.25 teaspoon of sea salt. Carefully combine to maintain fluffiness, then fold in 1 cup of chocolate chips.

Line a baking sheet with parchment paper. Spread the mixture evenly across the baking sheet to a thickness of about ¼ to ½ inch.

In a microwave-safe bowl, combine 1 cup of chocolate chips with 2 teaspoons of coconut oil. Microwave in 30-second intervals, stirring until melted and glossy, about 1-2 minutes.

Pour the melted chocolate mixture over the cookie dough layer evenly, spreading it with a spatula.

Place the baking sheet in the freezer and allow the bark to set for at least 2 hours. Once set, let sit at room temperature for 2-3 minutes before breaking into pieces.