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Gather and prepare your ingredients. Line a 20x20cm baking tin with parchment paper.
Put a small amount of water into a kettle and bring to the boil. Place the dates into a shallow bowl and pour over a small amount of boiling water - just enough to cover. Set aside to soak for about 10 minutes, then roughly mash with a potato masher or the back of a fork until you have a spreadable paste.
Place the peanut butter, protein powder, ground almonds, milled chia seeds, maple syrup, and water into a food processor and blend until smooth. Scrape into the prepared tin and press down using the back of a spoon. Then spread out the mashed dates on top as evenly as possible.
Place into the fridge to chill for 30 minutes, until firm. Slice into 12 even-sized bars.
Place the chocolate into a bowl over a pan of simmering water. Heat until melted. Don’t let the chocolate touch the base of the pan or the chocolate might burn.
Arrange a wire rack over a baking tray. Dip the bars into the chocolate, then place on the wire rack, allowing the excess to drip off. Sprinkle with your toppings of choice while still wet. Allow to set for 5-10 minutes, then place into a container for storage in the fridge.