Line your 8x8 inch baking dish with parchment paper, allowing some overhang on the sides.
In your food processor, combine the pitted medjool dates with the nut butter. Blend until smooth and creamy.
Add the old fashioned rolled oats, chia seeds or flaxseed meal, vanilla protein powder, and kosher salt. Pulse to combine.
With the food processor running, gradually add the almond milk until the mixture reaches a sticky yet moldable consistency.
Transfer the mixture to a mixing bowl and fold in the mini chocolate chips.
Spoon the mixture into the prepared baking dish and press down firmly to create an even layer.
Place the baking dish in the refrigerator for at least 1-2 hours to allow the bars to set.
Once chilled, lift the bars out of the dish using the parchment paper overhang and cut into squares or rectangles.
