Melt the Biscoff in the microwave. In a medium bowl add melted coconut oil, protein powder, oat flour (if using), and maple syrup. Mix until combined.
Pour your mixture in a sqaure mold.
Make the Ganache
Heat the coconut cream in the microwave for 20–30 seconds until warm (but not boiling). Pour over the chocolate chips and let sit for a minute, then stir until smooth.
Pour chocolate ganache over your Biscoff mixture. Freeze for an hour or until firm. Keep frozen.