First, soak dates in hot water. Let them soak for at least a few minutes until they soften a bit.
Add protein powder, flax seeds, and shredded coconut to a large bowl.
In a blender, blend soaked dates along with the water and peanut butter.
Add the blended cream of peanut butter and dates to the dry ingredients.
Using your hands, knead until you get a ball of dough resembling dough for pie crust.
Line a 20x30 cm baking tin with parchment paper. I first grease it with olive oil and then line it with parchment paper so the paper stays in place. Then add your dough to the tin and push it down. Shape a square with your hands, making it evenly distributed.
Once your power bar square is in place, melt chocolate over a steam bath. Then pour it over the protein bar square. Spread it out evenly with a spoon.
Place the tin into the fridge for about 20-30 minutes or until chocolate hardens.
After that take it out and cut your protein bars. I usually cut 10-12 bars.
Keep them in the fridge for up to a week.