Non-Dairy Dark Chocolate Protein Bars V17

I only anticipated sheltering-in-place for 2 months (LOL), so I kept buying RX protein bars at $2 a piece thinking I'd be reunited with the free bars in the office break room.

Well, we've been told we're WFH until the end of the year. Man, I don't want my muscles to social distance from me but these bars are adding up fast.

Non-Dairy Dark Chocolate Protein Bars V17
Prep Time: 30 minutes 
Fridge Time: 90 minutes

Ingredients:
70g raw almonds, toasted

1 tsp Diamond Crystal kosher salt 

3 tsp vanilla extract

1 tsp almond extract

2 tbsp tahini

1 tbsp agave or honey

280g  Pitted Dates (1/4 soaked)

3/4 cup egg white powder (120g)
1/4 cup (50g) unsweetened cocoa powder

Suggested Recipe:

- toast almonds in a pan on medium heat, moving the almonds around for about 5 minutes. Alternatively, could use roasted almonds.

- add nuts and salt to food processor and grind it out for about 3 minutes until you start to see it stick to the sides

- add remaining ingredients and blend for about 5 minutes. You can check if its done by stopping the blending and pressing on the mixture to see if its sticks together without crumbling. If needed, add more moisture through additional honey/agave and tahini. 

- Transfer the mixture into the baking dish, spread it out, and push it in hard until you get an even, edge to edge layer.

- Optional: sprinkle sea salt and dark chocolate chunks on top and press into the mixture.

- Lets it chill in the fridge for an hour until its firm and cut into squares.

- I prefer to keep these in the fridge but fine to keep out at room temp too.