Line an 8×8 inch square pan with parchment paper and set aside.
Place the pitted Medjool dates in a food processor and pulse several times until they are broken down and slightly sticky but still a bit coarse.
Add the rolled oats, almond butter, protein powder, and vanilla extract to the processor. Process on low, pausing to scrape down the sides with a spatula as needed, until a coarse dough forms and the mixture is evenly combined.
Transfer the mixture to a bowl and gently fold in the semi-sweet chocolate chips by hand.
Press the mixture firmly and evenly into the prepared pan using the back of a spatula or your hands to compact it.
Refrigerate for about 1 hour, or until the mixture is set. Remove from the pan using the parchment and cut into 8 bars.
