Line an 8" x 8" pan with wax paper. Set aside.

In a large bowl, whisk the protein powder, rice flour, oat flour, coffee, cinnamon and salt.

In a food processor or blender, process the dates, maple syrup, vanilla extract, powdered peanut butter and 1/4 cup of almond milk, scraping down the sides as needed.

Scrape the date mixture into the dry ingredients and mash together with a fork until almost blended. Begin adding the remaining almond milk 1 tablespoon at a time until the dough is sticky but not overly wet.

Pat the dough into the lined pan until even and flat, cover and refrigerate for 2-3 hours. Cut into bars and keep in an airtight container in the refrigerator for up to 2 weeks.