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Add the medjool dates, oat flour, cacao powder, chocolate protein powder, maple syrup, nut butter (almond or cashew) and sea salt to a food processor. Blend until the mixture is well combined and forms a sticky dough.
Use your hands or a small cookie scoop to portion out the dough and roll into even-sized balls. You should get about 12 balls, depending on the size. Place on a parchment lined baking sheet or plate.
Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth (usually about 60–90 seconds total).
Using a fork or dipping tool, dip each ball into the melted chocolate, allowing any excess to drip off. Place the coated balls back on the parchment-lined surface.
Immediately sprinkle each chocolate-coated ball with a pinch of flaky sea salt before the chocolate sets.
Place the finished balls in the fridge or freezer for 10–15 minutes to allow the chocolate to harden. Once set, store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.