Line a baking sheet or large tray with parchment paper.
Toss the dates and peanut butter (or any nut butter you choose) into a blender and pulse to combine.
Add the protein powder, 1/4 cup at a time and continue pulsing to combine everything. You may need to periodically scrape down the sides of the blender to re-incorporate any powder or chunks.
When the dough is sticky enough to hold itself together, roll it into golfball-sized portions and then flatten into 1/2"-1" thick discs (it should make about 16). Place these on the baking sheet/large tray and refrigerate while you prepare the chocolate drizzle.
Microwave the chocolate chunks and coconut oil at 30-second intervals until completely melted. Take the sheet/tray out of the fridge and drizzle a spoonful of the melted chocolate over the top of each bite. Sprinkle each with just a touch of sea salt and refrigerate again until the chocolate drizzle is solidified.
Store in an airtight container in the fridge or freezer.