Line an 8 x 8-inch pan with parchment paper and set aside.
In a large mixing bowl, mix your dry ingredients until combined. In a microwave safe bowl, add your peanut butter and maple syrup and microwave for a minute, until warm and melted. Whisk together, until smooth.
Add the peanut butter/syrup mixture into the dry ingredients and mix well, until thick and crumbly. Add the almond milk and mix until combined and a thick dough remains. If it is too thick, add extra milk as needed.
Transfer your dough into the lined pan and press down and flatten out. Refrigerate for at least 30 minutes, to firm up. Once firm, slice into 12 bars.
* You can use any smooth nut or seed butter. Almond butter, cashew butter, and sunflower seed butter can all be used. ** Start with 1/4 cup. If it's still too crumbly, add more. Any milk of choice can be used. TO STORE: Homemade protein bars should be stored in the refrigerator, completely covered. They will keep well for up to one month.TO FREEZE: Place the bars in a ziplock bag and store them in the freezer for up to 6 months.