Line a loaf pan with parchment paper.

Make the Cookie Dough Layer: In a medium bowl, whisk together the tahini, maple syrup, coconut oil, vanilla extract, and salt. Add the collagen powder and almond flour and mix until well combined. Fold in chocolate chips.

Transfer the mixture to the prepared loaf pan and spread it into an even layer. Use a flat-bottomed object such as a glass or a measuring cup to press down the dough firmly to smooth out the surface. Freeze until ready to use.

Make the Chocolate Layer: In a microwave-safe bowl or measuring cup, combine the chocolate chips and tahini. Microwave for 30 seconds and mix well. If the chocolate is not completely melted yet, microwave for 15 seconds and mix well. Repeat until smooth. You can alternatively melt the chocolate using a double boiler.

Pour the chocolate over the Cookie Dough Layer. Refrigerate for 30 minutes or until the chocolate is set.

Use a sharp knife to slice into 8 bars. Sprinkle flaky salt. Keep the bars in an air-tight container in the fridge.