Danny's Whole30® 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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 253 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• ½ cup sliced almonds
• 1 cup shredded coconut
• 5 egg whites
• 1 cup almonds
• 1 cup cashews
• ¼ cup chopped pistachio nuts
• 1 teaspoon cinnamon
• ½ cup coconut oil
• ¼ cup pepitas (pumpkin seeds)
• 1 cup dried pitted dates, finely chopped
• 1 teaspoon fleur de sel (sea salt flakes)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9x9-inch oven-safe glass baking dish.

Step 2

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.

Step 3

Add coconut oil and egg whites to the nut mixture in the bowl, folding until well incorporated. Transfer mixture to the prepared baking dish.

Step 4

Bake in the preheated oven until set, about 40 minutes.

Step 5

Remove and let cool to room temperature, about 30 minutes. Cut into bar shapes and wrap in aluminum foil for easy transport.