Danny's Whole30&Reg; Protein Bars
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Recipe Summary Danny's Whole30&Reg; Protein Bars
At long last I'm revealing the recipe for my famous Whole30® snack bars. They are delicious as a midday snack or post-gym protein bar. Most protein bar recipes call for added sugar, sugar substitutes, artificial sweeteners, or honey...these use chopped dates to be Whole30® complaint! The recipe is influenced by ingredients found in Jewish macaroons, with egg whites and shredded coconut.Ingredients | Vegan Protein Sources1 cup almonds½ cup sliced almonds1 cup cashews¼ cup chopped pistachio nuts¼ cup pepitas (pumpkin seeds)1 cup dried pitted dates, finely chopped1 cup shredded coconut1 teaspoon fleur de sel (sea salt flakes)1 teaspoon cinnamon¼ teaspoon ground nutmeg½ cup coconut oil5 egg whitesDirectionsPreheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9x9-inch oven-safe glass baking dish.Combine almonds, sliced almonds, cashews, pistachios, and pumpkin seeds in the bowl of a food processor. Pulse on the 'coarse' setting until coarsely chopped. Pour 1/2 the mixture into a large bowl. Continue blending the remaining mixture in the food processor until nuts are finely chopped and have a flour-like consistency. Add to the bowl. Fold in dates, coconut, salt, cinnamon, and nutmeg and stir to combine.Add coconut oil and egg whites to the nut mixture in the bowl, folding until well incorporated. Transfer mixture to the prepared baking dish.Bake in the preheated oven until set, about 40 minutes.Remove and let cool to room temperature, about 30 minutes. Cut into bar shapes and wrap in aluminum foil for easy transport.At the end of Step 2, you can also add chopped 100% cacao or raisins, if you like.Info | Vegan Protein Sourcesprep: 20 mins cook: 40 mins additional: 30 mins total: 1 hr 30 mins Servings: 16 Yield: 16 bars
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