Line a 9×9-inch or 9×13-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.

In a food processor, combine pitted Medjool dates, peanut butter, oat flour, honey, vanilla extract, protein powder, and salt. Process on high for 2-3 minutes, stopping to scrape sides as needed. Mixture will look crumbly at first.

With processor running, add water by the tablespoon and continue processing until a cookie dough-like batter forms and dates have completely disappeared into the dough.

Transfer dough to prepared pan. Use spatula or lightly greased hands to press dough down into a firm, even layer.

For chocolate topping: Place chocolate chips and coconut oil in microwave-safe bowl. Microwave in 15-second increments, stirring until melted and smooth.

Pour melted chocolate over pressed bars and spread evenly with spatula. Sprinkle with coarse sea salt.

Place in freezer for 30-60 minutes until chocolate has fully hardened. Use parchment overhangs to lift entire slab onto cutting board and cut into 16 bars with sharp knife.