add the dates, dairy-free milk, peanut butter, and vanilla protein powder to a food processor. blend until a thick, smooth, cookie-dough-like mixture forms. stop and scrape down the sides as needed. if it's too wet, add more protein powder. too dry, add more dairy free milk.

divide the dough into 8 portions and shape into small cookies. place on a parchment-lined plate or tray and gently press a dent into the center of each cookie using your fingers.

in a microwave-safe bowl, melt the chocolate chips with the coconut oil in 20–30 second intervals, stirring between each, until smooth.

spoon small pools of melted chocolate onto parchment paper (one for each cookie). place a cookie on top of each chocolate pool and gently swirl it around so the bottom gets coated. transfer to the freezer for 30 minutes to set.

meanwhile, mix the peanut butter and coconut oil for the center filling until smooth and pourable. once the chocolate bottoms are set, spoon the peanut butter mixture into the center of each cookie.

freeze for 2 hours, or until fully firm. drizzle with extra melted chocolate if desired. let sit at room temperature for a few minutes before enjoying for the best texture.