Line an 8×8-inch pan with parchment paper so bars release easily.

Place pitted dates in a food processor and pulse until a sticky paste forms.

Add oats, nut butter, cocoa powder, protein powder, chia seeds, vanilla, and salt to the dates.

Pulse mixture until it clumps together, scraping down sides as needed.

If mixture seems too dry, add a teaspoon of water at a time until it holds together.

Transfer the sticky dough to the prepared pan and press firmly into an even layer.

Sprinkle dark chocolate chips on top and gently press them into the surface.

Refrigerate for at least 1–2 hours until firm and set.

Lift the set mixture out with the parchment edges and cut into bars.

Store bars in an airtight container for ready snacks all week.