Prepare the date paste. Drain the softened dates and place them in a food processor. Blitz for 30-45 seconds until a thick, sticky paste forms. You should see it clump together into a dark, caramel-coloured ball.

Combine the wet ingredients. In a large mixing bowl, add the peanut butter, honey, mashed banana, and vanilla extract. Stir vigorously with a wooden spoon until the mixture looks glossy and completely uniform, about 1 minute.

Add the dry ingredients. Tip in the rolled oats, protein powder, ground flaxseed (if using), and sea salt. Pour in the date paste. Mix everything together with a spatula until you have a cohesive, slightly sticky dough. The oats should be evenly distributed, and the dough should feel firm but pliable when squeezed.

Fold in the chocolate chips. Scatter the dark chocolate chips over the dough. Gently fold them in with the spatula until every chip is evenly dispersed. You'll hear the soft thud of the chips hitting the bowl as they get coated in the dough.

Chill the mixture. Cover the bowl with cling film and place it in the refrigerator for 20 minutes. This step is crucial — it firms up the dough, making the balls much easier to roll. The dough will feel noticeably cooler and less sticky to the touch.

Roll into balls. Using a small cookie scoop or a tablespoon, portion out the dough. Roll each portion between your palms firmly but gently until a smooth, round ball forms. You should feel the surface become even and slightly shiny from the oils in the peanut butter.

Final chill (optional but recommended). Place the rolled balls on a tray lined with parchment paper. Refrigerate for another 30 minutes to let them set completely. When ready, they will feel firm to the touch and hold their shape perfectly.