Prepare the Base Mixture : In a food processor, combine the pitted dates and almonds. Process until the mixture is crumbly and well combined.

Add Remaining Ingredients : Add the water, cacao powder, whey protein powder, and dark chocolate chips to the food processor. Continue processing until the mixture becomes sticky and holds together when pressed. You may need to scrape down the sides to ensure everything is well mixed.

Form the Protein Balls : Scoop about 1-2 tablespoons of the mixture at a time and roll it into small balls with your hands. You should have about 20-24 balls, depending on the size.

Coat with Coconut Flakes : Place the unsweetened coconut flakes in a shallow dish. Roll each protein ball in the coconut flakes until they are evenly coated.

Chill and Store : Place the coconut-coated protein balls on a tray and refrigerate for about 30 minutes to firm up. Once set, transfer them to an airtight container and store in the fridge for up to a week.