Gather all your ingredients, ensuring the dates are pitted.

In a food processor or blender, combine the dates, almond flour, cocoa powder, protein powder, honey, nut butter, vanilla extract, and a pinch of sea salt. Blend until the mixture forms a crumbly, sand-like texture.

Adjust consistency by adding more almond flour or protein powder if too sticky, or a touch more nut butter or honey if too dry.

Remove the mixture and roll into balls; aim for about 8 to 10 larger ones or 20 smaller ones.

Place your rolled brownie balls on a parchment paper-lined tray and freeze for about 15 minutes.

In a microwave-safe bowl, combine chocolate chips and coconut oil, heat, and stir until melted and smooth.

Dip each frozen brownie ball in the melted chocolate, ensuring they are completely coated.

Sprinkle flakey sea salt on top of each chocolate-coated ball while the chocolate is still wet.

Return the coated brownie balls to the lined tray and freeze for about 15 to 20 minutes, or until the chocolate has fully hardened.

Once set, enjoy or store them in an airtight container in the fridge.