Ingredients

• 1 cup whole raw almonds
• 10 pitteds and chopped Medjool dates
• 0.75 cups shredded carrots
• 0.5 cups unsweetened shredded coconut
• 0.25 cups dried pineapple pieces
• 1 scoop vanilla protein powder
• 1 tablespoon almond butter
• 0.5 teaspoons coconut extract
• 0.5 teaspoons almond extract
• 0.5 teaspoons pumpkin pie spice
• 0.25 teaspoons ground cinnamon

Instructions

1. 1 Line a 9-inch square dish with parchment paper.
2. 2 Combine almonds, dates, carrots, coconut, pineapple pieces, protein powder, almond butter, coconut extract, almond extract, pumpkin pie spice, and cinnamon in a food processor fitted with the S blade. Attach the lid and pulse, stopping and scraping down the sides as needed, until everything is well combined and a crumbly, yet easily moldable, soft dough forms.
3. 3 Transfer dough to the prepared dish and press it down and smooth it out evenly.
4. 4 Chill in the refrigerator or freezer for 1 to 2 hours. Cut into 12 bars and either serve immediately or wrap individually to serve later.

Nutrition per serving