Pulse the seeds, shredded coconut, protein powder and chia seeds in a food processor until combined. Pour contents into a large bowl and set aside.
Add the dates, maple syrup, cocoa powder, almond milk and vanilla extract to the food processor and blend until smooth.
Pour the wet ingredients into the dry ingredients and mix well to combine. If the mixture is too dry, add a little splash of almond milk. It should hold together when pressed in the palm of your hand.
Press the mixture evenly into an 8 x 8 inch baking dish lined with parchment paper and refrigerate for at least 30 minutes.
Cut into small or large bars. Keep leftovers in the fridge.
