In a small bowl, combine the almond flour and protein powder. Stir in the date syrup and plant milk. Mix until a soft cookie dough forms. If the dough is too dry, add another splash of milk. Fold in the chocolate chips.
Slice each Medjool date open lengthwise (but don’t cut all the way through) and remove the pits.
Use a small spoon or your fingers to fill each date with the cookie dough mixture.
Sprinkle the stuffed dates with a few more chocolate chips and a pinch of flaky sea salt.
For a firmer bite, place the stuffed dates in the fridge for 10–15 minutes before serving.