Place the dates in a food processor and pulse.  Next add the coconut oil and process until the dates form a thick paste.  Now add the maca root powder and sea salt and pule again.  Scraping down the sides occasionally.

Finally add the nut butter and protein powder and process until everything is well combined.

Generously oil 6 doughnut tins with coconut oil or coconut oil spray and set aside.

Place about 3 -4 heaping Tablespoons of batter into each donut tin and set in the freezer for about 1 hour.

Remove the doughnuts carefully, using a butter knife, by going around the doughnut edge and prying it out.

Place all 6 doughnuts on a wire cooling rack over a baking sheet while melting your chocolate (this will catch any extra drizzle).

Combine the chocolate chips and coconut oil in a glass bowl.  You can melt the chocolate in a microwave at 30 second intervals or over a double boiler.

Drizzle melted chocolate over each doughnut and place in the freezer one more time to set.  Store these in an airtight container in the fridge or freezer, but they will be most enjoyable if left out at room temperature for about an hour before indulging!!