1 Add almonds into a food processor and process until roughly chopped (it should be somewhat ground but I like to leave a few chunkier bits in there for texture)
2 Add in shredded coconut, protein powder, cacao & salt and process for 10-15 seconds until combined.
3 Spoon in nut butter, rice malt syrup & and add in Medjool dates. Process on low/medium speed until all ingredients are well-combined and you reach a consistency that sticks when pressed between your fingers.
4 Press into a lined square tin and place into the fridge for 20 minutes to slightly harden. Slice into bars, wrap or stack on top of each other with non-stick baking paper in between. Will keep for up to 2 weeks in the fridge or 1-2 months in the freezer (leave at room temp to soften before serving).
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