Line and 8x8-inch pan with parchment paper. In a large bowl, mix almond flour, cacao powder, protein powder, and sea salt.
Add the nut butter, maple syrup, melted coconut oil, and vanilla extract. Stir until a thick dough forms.
Press the dough evenly into the prepared pan. Chill in the fridge while making the ganache.
Heat the coconut milk in a small saucepan or microwave until warm (not boiling).
Pour over the chocolate chips and let sit for 2-3 minutes. Stir until smooth. Add vanilla extract and sea salt for extra flavor.
Pour the ganache over the brownie base, spreading it evenly. Refrigerate for at least 1-2 hours until firm.
