Add the pitted dates, honey, and warm water to a blender. Let the dates soak in the water for about 5 minutes to soften, then blend until a smooth, caramel-like consistency forms.

Transfer the date caramel to a medium-sized bowl. Mix in the vanilla extract and peppermint extract until fully combined.

Blend the old-fashioned oats in a blender or food processor until they turn into a fine oat flour.

Add the blended oats, protein powder, cocoa powder, and salt to the bowl. Mix until a thick, dry dough forms.

Slowly mix in the milk, a little at a time, until the dough becomes soft and workable.

If using, gently fold in crushed candy canes for extra peppermint crunch.

Using a 2-tablespoon cookie scoop, portion the dough and roll into smooth balls. Place on a tray and freeze for 30–45 minutes, until firm.

Melt the semi-sweet chocolate until smooth.

Dip each frozen cookie ball into the chocolate, sprinkle with candy cane pieces before the chocolate sets, and return to the fridge for about 15 minutes to firm up.

Enjoy fresh, or store in a chilled environment for up to 14 days.