Place dates and collagen into blender and puree until smooth. Add in the remaining ingredients and mix until it comes together, but not so much that you have created a nut butter. 

Place into silicon 8 x 5 loaf pan. Cover with parchment paper, roll flat with a glass and place into freezer. After roughly 30 minutes, you should be able to cut into 8 perfectly sized protein bars. Store in fridge and enjoy!