Line a small rectangular glass container with parchment paper, ensuring overhang for easy removal.

Combine the protein powder, almond flour, 3 tablespoons of fiber syrup, and almond milk in a bowl; knead until a stiff nougat-like dough forms.

Press the nougat dough into the bottom of the prepared container in an even 1/2-inch layer and freeze for 10 minutes.

Whisk the peanut butter and caramel-flavored syrup in a separate bowl until smooth, then stir in the roasted peanuts.

Spread the peanut caramel mixture over the chilled nougat layer and freeze for 60 to 90 minutes until firm.

Lift the slab out of the container and slice into 8 uniform bars using a sharp chef's knife.

Melt the sugar-free chocolate chips and coconut oil together using a double boiler or microwave in 30-second intervals until a fluid consistency is reached.

Submerge each chilled bar into the melted chocolate using a fork, tap off excess, and place onto parchment paper.

Refrigerate for 20 minutes until the chocolate coating is completely set.