Line an 8x4-inch loaf pan with parchment paper, leaving a slight overhang on the sides.

In a large mixing bowl, sift together the gluten-free oat flour, vanilla protein powder, and sea salt until homogenized.

Add the creamy cashew butter, pure maple syrup, and vanilla extract to the dry mixture.

Agitate the mixture with a stiff spatula until a thick dough forms. If the texture remains crumbly, incorporate almond milk one tablespoon at a time until the dough is cohesive and pliable.

Fold in the vegan mini chocolate chips by hand until evenly distributed throughout the dough.

Transfer the dough into the prepared loaf pan and press firmly into a uniform layer, ensuring the edges are packed tightly.

Refrigerate the pan for a minimum of 30 minutes to allow the fibers in the oat flour to hydrate and the bars to reach peak structural integrity.

Lift the parchment paper to remove the slab and slice into 8 equal rectangular bars. Store in an airtight container under refrigeration.