In a large bowl, mix the hemp hearts, coconut flour, and almond flour.
In a small pot over low heat, melt 2 tbsp coconut oil, then whisk in the nut butter and maple syrup until smooth.
Pour the wet ingredients into the dry and mix until a crumbly dough forms. Press firmly into an 8”x8” parchment-lined pan to create the base.
In a small pot or double boiler, melt 1 tbsp coconut oil with the chocolate chips on very low heat. Stir until silky smooth.
Pour the chocolate over the base and spread evenly. Freeze for about 1 hour or until firm.
Let sit at room temp for 10 minutes before slicing into squares.