Line an 8x8 baking dish with parchment paper.
I always grease the inside first so that the paper sticks to the pan.
In a large mixing bowl, stir together 3/4 cup of the peanut butter, tahini, coconut oil, maple syrup, coconut flour, and vanilla extract.
Mix it well so its nice and smooth, then pour contents into the baking dish, and press it down evenly (I use my hands/spatula to do this).
Place the dish in the fridge.
Next, melt the chocolate chips and remaining 2 tablespoons peanut butter in the microwave, in 30 second intervals, until melted.
This should take about 2-3 rounds.
Remove dish from the fridge (it will still be somewhat loose, that’s ok).
Just drizzle the chocolate all over the top.
Place the dish back in the fridge for at least two hours.
Use a sharp knife to cut bars.
Keep these stored in the refrigerator for up to two weeks.