In a bowl, pour both jars of Nuttzo (melt slightly in the microwave if need be). Add maca powder, maple syrup, vanilla extract and pink Himalayan salt. Mix to combine well.
Pour mixture into an 8x8 pan lined with parchment paper. Place in the freezer to set while melting chocolate in a small saucepan over medium heat.
Pour melted chocolate over the top of the nut butter mixture and smooth to create an even layer.
Sprinkle with goji berries, dried blueberries and coconut flakes.
Place in freezer to set completely before cutting into 16 square "chunks".
If you prefer more uniform bars, place in fridge or freezer until chocolate is set but not solid before cutting.
Store in an air-tight container in the fridge or freezer.