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

Transfer the date caramel to a medium bowl and mix in the vanilla bean paste.

Blend the old-fashioned oats in a blender or food processor until they form a fine oat flour. Add the blended oats and protein powder to the bowl and mix until a thick, dry dough forms.

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

Using a 2-tablespoon cookie scoop, portion the dough and roll into smooth balls.

Place the vanilla dough balls on a tray and freeze for 30–45 minutes, until firm.

Melt the white chocolate in 30-second intervals, stirring between each, until fully smooth. Stir in the vanilla bean paste.

Dip each frozen vanilla ball into the melted chocolate, allowing excess to drip off, then place back in the fridge to set for about 15 minutes.

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