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Coconut Cashew Energy Bars

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Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes
Servings 4 squares

Ingredients
  

  • 1/2 cup raw cashews or for KETO OPTION: 2 Tbsp cashews + 4 Tbsp Macadamia nuts
  • 5 small dates or for KETO OPTION: 2 tsp Swerve Erythritol sweetener
  • 1 scoop PaleoPro Pumpkin Protein Powder
  • 1 Tablespoon Coconut Cream powder I used Earth Circle Organics or Coconut Manna coconut butter.
  • 1 egg white or 2 Tbsp egg white protein powder for NO-COOK OPTION
  • 3 Tbsp Manitoba HarvestHemp Hearts for topping
  • Note: Use up to 1 Tbsp of water if batter too dry

Instructions
 

  • Line a bread loaf pan* with parchment or foil.
  • Process nuts, dates (or Swerve), PaleoPro Pumpkin powder, coconut cream and egg white in a blender.
  • Add up to 1 Tablespoon of water if needed for batter to ball up in food processor.
  • Spread evenly into square pan.
  • Sprinkle Hemp Hearts evenly on top.
  • Bake at 350ºF for 20 minutes. Let cool. (If using Egg White Protein Powder, omit this step, no need to cook).
  • Place in freezer to firm for 20 minutes.

Notes

Since PaleoPro Pumpkin Spice protein powder may be a seasonal item, you can use their Aztec Vanilla flavor.
The recipe fits to spread batter evenly, approx. 1/4" thick onto the bottom of a bread loaf pan.