1 cup whole almonds, plus more for topping if desired
1 cup raw cashews
1 cup (6 ounces) pitted dates
3/4 cup vanilla Lean Muscle Formula protein powder
3 tablespoons unsweetened cocoa powder
2-4 tablespoons water, as needed
cacao nibs, for topping
flake sea salt, for topping
Combine almonds and cashews in a food processor. Process on high until nuts are finely ground and begin to turn into butter, 3 to 5 minutes.
Add dates, a few at a time, and process until well incorporated, then add egg white powder, cocoa powder, and 2 tablespoons of water and process until mixture forms a crumbly dough. You should be able to pinch some of the mixture between your fingers and have it hold its shape. If it is still crunbly, add another tablespoon or two of water (this will depend mainly on how dry/soft your dates are).
Pour into an 8-by-8-inch baking sheet lined with foil or parchment paper. Press firmly (use a tart tamper if you have one, or the base of a sturdy glass or flat-bottomed measuring cup) to press into an even layer in the bottom of the pan. The more you can compact the mixture the more sturdy they will be.
Sprinkle with chopped almonds, cacao nibs, and sea salt; press toppings into dough.
Refrigerate for 30 minutes or until firm. Remove bars from pan and cut into 8 bars. Wrap individually in waxed paper and refrigerate for up to 3 days or freeze for up to 1 month (in an airtight bag).