Ingredients
Method
- Line a 9x9 inch metal baking pan with parchment or waxed paper.
- In a food processor, combine the flaked coconut, sliced almonds, pecans, and pumpkin seeds. Pulse until they resemble oat flakes with a few larger pieces.
- Transfer to a bowl and add the protein powder, sweetener, and salt. Stir until well combined.
- Add the peanut butter, honey, and vanilla. Stir until the mixture begins to hold together. Add water 1 tablespoon at a time, as necessary, to help the dough cling together. It should feel like thick cookie dough.
- Press the mixture firmly and evenly into the prepared 9x9 metal baking pan. Chill 2 to 3 hours until firm, and then cut into bars or squares with a sharp knife.
Notes
- For extra flavor, lightly toast the nuts and seeds before processing, allowing them to cool completely first. This adds a deeper, nuttier profile. - If your mixture feels too crumbly after adding the wet ingredients, add a teaspoon of water at a time until it resembles a thick cookie dough. Avoid adding too much or the bars will be soft. - Storage is key: keep these bars in an airtight container in the refrigerator for up to 2 weeks, or freeze them for up to 2 months. Thaw frozen bars at room temperature for 15-20 minutes before enjoying.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.