Mix almond meal, shredded coconut, inca inchi protein powder and salt together.

In a small sauce pan, melt coconut oil over very low heat.

Remove coconut oil from stove, add the honey or rapadura syrup and vanilla into oil.

Add coconut oil mixture to dry ingredients until a coarse mixture forms.

Press mixture into a lined baking tray and chill.

In the meantime, (In the same sauce pan) melt cacao, coconut oil, honey or rapadura syrup and seaweed salt over low heat.

Once completely melted, spread cacao mix on top of the base and sprinkle with almonds, return to fridge until chocolate hardens.

Remove from refrigerator, cut into bars, serve, eat and enjoy!