Prep the dates

Drain the soaked dates and remove any thick stems or pits if they’re still present. If the dates are very soft, you can use them as‑is; if they’re still firm, squeeze out excess water so they don’t make the mixture too wet. Place the drained dates in a food processor and set them aside to begin forming the base of the brownie‑like dough.

Blend the base mixture

If using a food processor, add the soaked dates, almond butter, cocoa powder, chocolate protein powder, cinnamon, and a generous drizzle of maple syrup. Pulse the mixture several times, scraping down the sides as needed, until it forms a thick, sticky dough that holds together when pressed. If the mixture feels too dry or crumbly, add a tiny bit more maple syrup; if it feels too wet, add a bit more gluten‑free flour, 1 tablespoon at a time, until the dough is pliable but not runny.

Shape the balls

Line a plate or tray with parchment paper. Take small portions of the dough, about 1–1½ tablespoons each, and roll them between your palms into small balls. Place in fridge for 10-15 minutes to hold shape before coating in chocolate.

Coat in chocolate and salt

Melt your dark chocolate chips and coconut oil in a microwave safe bowl or over a simmered pot of water. Once thoroughly melted, use spoon to coat date balls in chocolate. Place in fridge for 20-30 minutes, allowing chocolate to form hardened shell over the date balls. Sprinkle sea salt to contrast rich, dark flavors of the chocolate and the sweetness of the dates.