In a food processor, combine dates, protein powder, oats, coconut flour, milk and maple syrup. Process until a smooth paste forms, stopping and scraping down the sides as needed.
Portion the mixture into 10 pieces, about 1 Tbsp each, and shape into balls; set aside.
In a small saucepan, combine chocolate and coconut oil. Heat over medium-low heat until the chocolate has melted, stirring to combine well. Remove the mixture from the heat and let cool about 5 minutes.
Using a fork, lower each truffles one-at-a-time into the cooled melted chocolate mixture to thoroughly coat. Remove the truffle from the chocolate and let any excess chocolate drip off before transferring the finished truffle to the prepared dish.
Once all the truffles have been dipped in chocolate, transfer the dish to the freezer so the chocolate can set, about 20 minutes.