• Line a small tray or dish with parchment paper and set aside.

  Place dates, oats, tahini, protein powder, honey, cocoa powder and vanilla into a food processor and process until well combined.

  Scoop out in tablespoon lots and roll into balls as big as you like (I make mine fairly small, less than a tablespoon of mixture, but you can make them any size you like) and place them on the lined tray.

  Pop them in the fridge to cool while you melt the chocolate.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the balls from the fridge and use two forks to hold each ball and one by one, dip into the melted chocolate and roll around until fully coated, then place back on the parchment lined tray.

  Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. 

  Sprinkle with flaky salt if desired, then chill until chocolate has set.

  Put the bars into the freezer for at least 30 minutes for the chocolate to set.

  Once chocolate is set and crisp, enjoy your brownie protein balls,