- Place the almonds in a food processor or high-powered blender and mix until broken down into a grainy flour. It’s ok if there are some large chunks.
- Add the dates, coconut and hemp seeds and mix until it forms a crumbly mixture.
- Add the rest of the ingredients and process into a thick dough (see notes).
- Line a 7-8 inch square baking pan with parchment paper then firmly press the dough into the pan using your hands. Spend some time thoroughly pressing it in to the pan to ensure a bar that holds together well.
- Place in the fridge for at least 1 hour then lift out of the pan and cut into 12 bars.
Food Processing: Step 3 may be too much volume for your food processor to handle. Mine was fine blending on low and stopping to mix a few times but the mixture did take up the whole container. If you think it’s too much for your food processor, transfer to a mixing bowl and use your hands to combine into a thick dough you can press between your fingers.
Storage: Store in a sealed container in the fridge for up to 1 week or freezer for up to 3 months.
Dates: Must use soft, moist dates such as medjool, sayer or deglect noor. If your dates are very dry, soak them in hot water for 15 minutes then drain well before using in the recipe.
Keywords: coconut protein bars, no-bake protein bars