To the food processor, add dates*, maple syrup, and a pinch of sea salt and blend until well combined, then add peanut butter and blend again into a sticky mixture.
Transfer the mixture to the mixing bowl, add vegan protein powder, and knead into a firm dough-like mixture.
Line loaf pan (9- or 10-inches x 5 inches) with a strip of parchment paper and secure it with binder paper clips. Transfer the mixture to the prepared pan and press to the sides to make it even. Use the bottom of the measuring cup or glass to flatten it and smooth the top. Place it in the fridge and refrigerate for about 30 minutes to let it firm up.
Meanwhile, melt the chocolate in a double boiler over medium heat or in the microwave for a few seconds
Remove the pan from the fridge and cut the dough-mixture into 8 even bars. Drizzle each bar with melted chocolate. Transfer the bars to the fridge and refrigerate until the chocolate has set (about 15 minutes).