Start by lining your 9x9-inch baking pan with parchment paper. Leave some overhang on the sides for easy removal later.
In a mixing bowl, combine the peanut butter and brown rice syrup. Mix until you achieve a smooth and creamy consistency.
Next, add the oat flour and vanilla protein powder to the peanut butter mixture. Stir until everything is well incorporated.
In a small bowl, melt the coconut oil in the microwave for about 15-20 seconds. Once melted, add it to the mixture and stir well.
Gently fold the chocolate chips into the mixture, ensuring they are evenly distributed throughout.
Spoon the mixture into your prepared baking pan. Use the spatula to press it down evenly, smoothing the top.
Place the pan in the refrigerator for at least 2 hours, or until the fudge is firm.
Once set, remove the fudge from the pan using the parchment overhang. Cut into squares and serve!
