Pumpkin Spice Paleo Protein Bars

• Produce

  • 2 cups Medjool dates, large

• Baking & Spices

  • 1 1/2 tbsp Cinnamon, ground
  • 2 tbsp Pumpkin pie spice

• Nuts & Seeds

  • 1 cup Cashews
  • 1/4 cup Coconut, unsweetened
  • 1 cup Walnuts

• Liquids

  • 3 tbsp Water

• Other

  • 6 scoops Collagen peptides (grass-fed or marine

Found on fitmittenkitchen.com

Description

Ingredients

• 1 cup walnuts
• 1 cup cashews
• ¼ cup unsweetened shredded coconut
• 6 scoops collagen peptides (grass-fed or marine)
• 2 TBS pumpkin pie spice
• 1½ TBS ground cinnamon (I used ceylon for its sweeter flavor)
• 2 cups large medjool dates (about 16 dates) soaked for 5 minutes, drained & pitted
• 3-4 TBS water

Directions

• Line a square 8x8 or 9x9 baking pan with parchment paper or plastic wrap, set aside.
• In the bowl of your food processor process nuts, coconut, collagen peptides, and spices until a course meal, about 10-15 seconds.
• Remove lid from bowl and add pitted dates. Process again until ingredients are fully combined, roughly 15-20 seconds. Start adding water 1 tablespoon at at time. You may need up to 4 tablespoons. Ball mixture will be thick, sticky, and slightly wet.
• Transfer mixture to lined pan, pressing flat and evenly into all 4 corners. Place pan in freezer for about 15 minutes to allow bars to firm up.
• Lift bars out of pan, place on cutting board, and cut into 16 squares. Store in container in fridge for about 2 weeks.

Nutrition