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

In a medium bowl, mix the date caramel with the vanilla extract.

Blend the old-fashioned oats into a fine powder, then add the blended oats, protein powder, and cinnamon to the bowl. Mix until a thick, dry dough forms.

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Slowly mix in milk, a little at a time, until the dough is soft and easy to work with.

Using a 2 tbsp cookie scoop, portion the dough and roll into smooth balls with your hands.

Place the dough balls in the freezer for 30–45 minutes.

Melt the chocolate in 30-second intervals, stirring between each, until smooth. Mix cinnamon into the melted chocolate.

Dip each chilled dough ball into the chocolate and place back in the fridge to set for about 15 minutes.

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