Step 1

Preheat the oven to 350°F and line an 8x8 inch baking pan with parchment so the bars will be easy to lift out.

Step 2

In a large food processor combine the pitted dates, chickpeas, nut butter, and vanilla. Process until the dates are mostly broken down into small bits.

Step 3

Add the oats, protein powder, and 1 Tbsp of milk, and process again until combined. The consistency will be like a very dense cookie dough and should be somewhat dry, not sticky. If it seems too dry or crumbly, add another tablespoon of milk and blend again. If it's too moist or sticky, add a bit more protein powder.

Step 4

Transfer to the pan, and use your hands to evenly spread it out. Then use a flat-bottomed glass or spatula to flatten and smooth the surface.

Step 5

Bake for about 20 minutes or until the edges look just golden. Let cool in the pan for 5 minutes, then lift out by the parchment and place on a cooling rack.

Step 6

Let cool for 20-30 minutes, then slice into your desired shape - bars or squares (I usually cut into 9 bars). If desired, melt the chocolate in a bowl in the microwave or using the double boiler method, and drizzle over the bars.

Step 7

Once completely cool, transfer your protein bars to an airtight container, and store in the refrigerator for up to 5 days or freeze for up to 2 months. From the fridge they're lightly chewy, and from the freezer they firmer and chewier but still edible and don't need to be thawed first.