Start by placing the pitted Medjool dates in a food processor. Process until they form a sticky paste. If your dates are a bit dry, you can soak them in warm water for 10 minutes, then drain and use.
Add the creamy peanut butter, old-fashioned rolled oats, protein powder, maple syrup, vanilla extract, and kosher salt to the food processor. Blend until everything is well combined and forms a thick dough-like mixture.
Add the chopped peanuts into the mixture and pulse a few times until they’re evenly distributed throughout the dough.
Using your hands, scoop out about a tablespoon of the mixture and roll it into a ball. Repeat this process until all the mixture is used. You should have about 12-15 protein balls.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
Dip each protein ball into the melted chocolate, ensuring it’s completely coated. Place the chocolate-covered balls back on the lined baking sheet.
Sprinkle the top of each ball with chopped peanuts and a pinch of flaky sea salt while the chocolate is still wet.
Transfer the baking sheet to the refrigerator for at least 30 minutes, allowing the chocolate to set completely.
