Line an 8×8-inch pan with parchment paper, leaving an overhang to lift the bars out later.
In a large bowl, whisk together 1 1/3 cups unflavored egg white protein powder, 2/3 cup coconut flour, and a pinch of sea salt until evenly combined.
In a medium microwave-safe bowl, combine 3/4 cup natural almond butter and 2/3 cup honey; microwave in 20–30 second intervals, stirring between, until smooth and pourable, about 1 minute total.
Stir 1 tablespoon vanilla extract into the warmed almond butter mixture, then pour it into the dry ingredients along with 1/4 cup unsweetened vanilla almond milk.
Mix until a thick, slightly dry dough forms; you may need to use your hands to fully combine and press the mixture together.
Press the dough evenly into the prepared pan and refrigerate for 10 minutes to firm up slightly.
Sprinkle 2 tablespoons mini dairy-free chocolate chips over the top and press them gently into the dough.
Refrigerate the pan for at least 1 hour, then use the parchment overhang to lift out the slab and slice into 12 bars.
