1. Add dates to a food processor or high-powered blender and process until broken down into pea-sized pieces.
2. Add in nuts and continue processing until nuts are also broken down into pea-sized pieces.
3. Add in protein powder, espresso and sea salt and process until all ingredients have been completely broken down and combined. Dough should be powdery but sticky if pressed together.
4. Add in non-dairy milk, 1 tbsp at a time until dough comes together into a sticky ball. You don’t want it to be too wet though.
5. Line an 8 x 8 inch baking sheet with parchment paper and press dough into pan, firmly until totally flattened across the top.
6. Place in freezer to set for 15 minutes.
7. Remove from freezer and cut into 12 bars.
8. Melt chocolate chips in microwave and then drizzle chocolate over bars.
9. Store in the fridge for up to 2 weeks or longer in freezer.

*Feel free to use another flavor of protein powder and add 2 tbsp raw cacao to add the chocolate flavor. **or 1 tbsp espresso powder