Add the Medjool dates, oat flour, cacao powder, chocolate protein powder, maple syrup, nut butter, and sea salt to a food processor.

Blend until the mixture is well combined and forms a sticky dough. You may need to scrape down the sides once or twice to ensure everything is incorporated. If the mixture seems too dry or isn’t coming together, add 1–2 teaspoons of water and blend again until the dough sticks when pressed.

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.

Add the dark chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth (this usually takes about 60–90 seconds).

Using a fork or spoon, dip each ball into the melted chocolate, allowing any excess to drip off. Place the coated balls back on the parchment-lined surface (I used a parchment lined baking sheet).

Immediately sprinkle each chocolate-coated ball with a pinch of flaky sea salt before the chocolate sets.