Instructions

• Place the following into a food processor: 1 cup unsweetened almond butter (or peanut butter), 2/3 cup quick or rolled oats, 1/2 cup protein powder (or more oats), 3 Tbsp hemp seeds (or ground flax seed), 4 Tbsp pumpkin seeds (or sunflower seeds), 6 to 8 pitted Medjool dates (or 3 to 5 Tbsp pure maple syrup), 1 tsp pure vanilla extract (optional), and 1/2 tsp sea salt. Do not add the chocolate chips or the coconut oil yet.
• Process until the ingredients are combined and the mixture is thick and fairly crumbly.
• With the processor running (or stopping to add and then processing), add 2 Tbsp water and blend until incorporated. If the mixture is still too dry to hold together, add more water 1 Tbsp at a time, blending after each addition, up to a total of 6 Tbsp water. The correct consistency is a stiff, slightly thicker-than-cookie-dough texture that holds its shape when pressed.
• Use a spoon or cookie scoop to divide the mixture evenly among a 12-hole muffin tray. Press the mixture firmly into each cup to form an even layer (covering the bottom and slightly up the sides if you prefer).
• Put 2/3 cup chocolate chips and 2 Tbsp coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring well between intervals, until the chocolate and oil are fully melted and smooth (about 60 seconds total).
• Spoon or drizzle the melted chocolate over the packed mixture in each muffin cup, spreading to cover the tops. Sprinkle flaky sea salt on top if desired.
• Freeze the tray for at least 1 hour, or until the chocolate is hard and the cups are firm.
• Run a paring knife or butter knife around the edge of each cup to loosen, then remove the protein cups from the muffin tray.
• Store the protein cups in an airtight container or zip-top bag in the refrigerator for up to 1 week, or freeze for up to 3 months.