Line a baking sheet or large tray with parchment paper. In a large mixing bowl, combine the rolled oats, protein powder, ground flaxseed, chia seeds, cinnamon, and sea salt. Stir with a wooden spoon until the dry ingredients look uniformly speckled and there are no obvious clumps of powder.

Add the peanut butter, honey, and chopped dates to the bowl. Using a sturdy spatula or your hands (lightly oiled if needed), work the wet ingredients into the dry ones. The mixture will start off crumbly, but as you press and fold, it should become a cohesive, slightly sticky dough that feels dense and holds together when squeezed.

Fold in the dark chocolate chips, distributing them evenly throughout the dough. You should see small dark flecks scattered throughout the golden-brown mixture, with no large patches of chocolate clustered together.

If the dough feels too dry and cracks apart when pressed, add one tablespoon of water and mix again. The texture should be moist enough to shape without being wet or sticky on your hands—think of a soft play dough that leaves no residue behind.

Scoop out roughly one tablespoon of the mixture and roll it firmly between your palms to form a smooth ball. Place each ball onto the prepared tray, leaving a little space between them. The surface should appear matte and slightly textured from the oats, with no visible cracks.

Once all the mixture is rolled, transfer the tray to the refrigerator and chill for at least 30 minutes. During this time, the balls will firm up significantly, and the flavours will meld together. When ready, they should feel solid to the touch and hold their shape perfectly.