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5 Medjool dates (pitted*)

1 cup all-natural peanut butter

1.5 cups ground oat flour

⅓ cup honey

1 teaspoon vanilla extract

½ cup vanilla protein powder (we used whey)

Pinch of salt

¼ cup water (or more depending on how thick your batter is)

¾ cups dark chocolate chips

2 teaspoons coconut oil

Coarse sea salt (to taste)

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1. Line either a 9x9-inch baking dish or a 9x13-inch baking dish with parchment paper depending on how thick you'd like the bars.

2. Next, place Medjool dates, peanut butter, oat flour, honey, vanilla extract, and protein powder into a high-speed food processor.Process on high for 2-3 minutes, stopping to scrape the sides as needed.

3. Add water by the tablespoon and continue to process on high until a cookie dough-like batter has formed and the Medjool dates have disappeared into the dough. Batter should hold shape.

4. Shape into 16 bars.

5. Prepare chocolate topping by placing dark chocolate chips and coconut oil into a microwave-safe bowl. Microwave in increments of 15 seconds and stir until melted.

6. Pour chocolate topping onto protein bars and use a spatula to evenly spread it out. Then, sprinkle on coarse sea salt.

7. Place bars into the freezer to set for 30 minutes to an hour or until the chocolate has fully hardened.

8. Slice and store in the fridge for up to 7 days or in the freezer for up to 3 months.

NOTE: If starting with whole oats, pulse to a flour consistency in food processor before adding other ingredients.