Line a large rimmed baking sheet with parchment paper. Remove and discard the stems from the dates. With a sharp knife, carefully slice the dates lengthwise to remove and discard the pits; do not cut the dates fully in half. Place the opened dates on the prepared baking sheet.

In a medium bowl, combine the protein powder, peanut butter, maple syrup and crispy rice cereal; mix until well combined. Fill each date with about 1 teaspoon of the peanut butter mixture.

In a microwave-safe dish, combine the chocolate chips and olive oil and microwave for 15-second increments, stirring after each cycle, until smooth and melted.

Carefully pour the melted chocolate into a zip-top bag or pastry bag. Cut a small corner off of the bag and generously drizzle over each date.

Refrigerate for 10 to 15 minutes to allow the chocolate to set. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.