Step 1

Line an 8-inch square pan with parchment paper, leaving some overhanging paper on the sides. Set aside.

Step 2

In the bowl of a food processor, add the peanut butter, dates, almond milk and vanilla extract. Blend until the mixture is smooth and consistent, about 1 minute.

Step 3

Stop the food processor to scrape down the sides, then add the oats, protein powder, ground flaxseed and salt. Pulse a few times until the ingredients are well combined. The mixture should have a cookie dough-like texture. If it’s too dry, add a splash of milk. If it’s too wet, add more protein powder and pulse again.

Step 4

Transfer the mixture to a mixing bowl and fold in the chocolate chips with a rubber spatula or your hands.

Step 5

Press the mixture into the prepared pan and flatten out the top with your hands or the back of a spoon. It helps to spray your hands with oil when pressing down. Place in the freezer until it sets, about 15 minutes.

Step 6

Use the overhanging parchment paper to lift from the baking pan, and slice into 8 bars. Enjoy immediately.