Danny's Whole30® Protein Bars
This recipe crafts nutritious, Whole30-compliant protein bars from a blend of nuts, seeds, dates, and shredded coconut. Bound by egg whites and coconut oil, these homemade bars are seasoned with cinnamon, nutmeg, and sea salt, then baked until golden. They offer a satisfying, energizing snack perfect for a healthy lifestyle, providing substantial protein and healthy fats in a convenient form.
Equipment
- 1 Food Processor For chopping nuts and blending dates
- 1 Large Mixing Bowl For combining all ingredients
- 1 9x13 inch Baking Pan For shaping and baking the bars
- 1 Parchment Paper For lining the pan and easy removal
- 1 Whisk For whisking egg whites
Ingredients
Main
- 1 cup almonds
- 1/2 cup sliced almonds
- 1 cup cashews
- 1/4 cup chopped pistachio nuts
- 1/4 cup pepitas pumpkin seeds
- 1 cup dried pitted dates finely chopped
- 1 cup shredded coconut
- 1 teaspoon fleur de sel sea salt flakes
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup coconut oil
- 5 egg whites
Instructions
- Preheat oven to 325°F (160°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
- In a food processor, pulse the 1 cup of whole almonds and 1 cup of cashews until coarsely chopped. Add 1/2 cup sliced almonds, pistachio nuts, and pepitas, pulsing briefly to combine.
- Add the finely chopped pitted dates to the food processor and pulse until the mixture comes together and is sticky, but still has visible texture from the nuts.
- Transfer the nut-date mixture to a large mixing bowl. Stir in the shredded coconut, fleur de sel, cinnamon, and ground nutmeg.
- In a separate small bowl, whisk the 5 egg whites until lightly frothy. Gently melt the 1/2 cup coconut oil until liquid.
- Pour the melted coconut oil and whisked egg whites into the nut mixture in the large bowl.
- Mix thoroughly with a sturdy spatula or your hands until all ingredients are well combined and the mixture is evenly moistened and holds together.
- Transfer the mixture to the prepared baking pan. Press down very firmly and evenly across the entire surface of the pan using a spatula or your hands, ensuring a compact, dense layer.
- Bake for 25-30 minutes, or until the edges are golden brown and the center is set and firm to the touch.
- Allow the bars to cool completely in the pan on a wire rack (at least 1 hour, or chill for faster cooling) before lifting out by the parchment paper and slicing into 16 even bars with a sharp knife.
Notes
To achieve optimal texture, lightly toast the whole almonds and cashews before processing to enhance their flavor and aroma. When processing the nuts and dates, pulse them until a sticky, coarse mixture forms—avoid over-processing to prevent a paste-like consistency and retain some chewiness. Ensure egg whites are lightly whisked to incorporate air, aiding in binding without making the bars overly dense. Press the mixture very firmly into the pan to prevent crumbling after baking. For clean cuts, chill the baked bars completely before slicing with a sharp, warm knife. Adjust spices like cinnamon and nutmeg to personal preference. A touch more fleur de sel can elevate the nutty flavors.