Add the pitted dates to a food processor and pulse until they form a paste-like consistency.

Add the rolled oats, almond butter, shredded coconut, chia seeds, flaxseed meal, vanilla protein powder, vanilla extract, and sea salt to the food processor.

Pulse until all ingredients are well combined and the mixture forms a sticky dough. If the mixture is too dry, add 1-2 tablespoons of water and pulse again.

Using your hands, scoop out small portions of the dough and roll them into balls, about 1 inch in diameter.

Place the rolled protein balls on a plate or tray lined with parchment paper.

Refrigerate the protein balls for at least 30 minutes to firm up before serving.

Store leftover protein balls in an airtight container in the refrigerator for up to one week.