Line a square baking pan or glass dish with baking paper and set it aside.

Place the oats in a food processor fitted with the steel blade and process until ground into a flour.

Add the protein powder, dates, honey, vanilla, salt, milk, chocolate and peanut butter (optional).

Note: soak the dates in hot water for more fudge or date caramel taste.

Melt the 90g topping chocolate over a double boiler on the stove. Pour over the mixture evenly.

Remove the bars from the pan and slice into 24 rectangular bars.

Store the bars in a sealed container in the refrigerator.