Homemade Protein Bars {copycat RXBAR}

Pineapple Mango

1. If dates or dried mango and pineapple are super dry, soak in warm water for 3-4 minutes then drain well.
2. Line a 8×8 pan with parchment paper (or use silicone pan), set aside.
3. In the bowl of your food processor with S blade, process almonds, cashews, and egg white protein until nuts have broken down into small pieces.
4. Add in pitted dates, dried mango and pineapple; process until combined–the mixture will look a little dry. With the motor running about 1 tablespoon of water at a time until mixture is sticky and everything comes together. Depending on if your dates were juicy or dry, you may need less or more water.
5. Transfer. Once mixtures has come together and is sticky, transfer to lined 8×8 pan or silicone pan. Use slightly wet hands to press evenly into pan. I use the little pastry roller to make it extra flat.
6. Place pan in fridge for 1 hour, or freezer for 30 minutes before cutting into bars. Use large sharp knife and cutting board, cutting bars into 12 or 16 squares. 

Blueberry

1. Line a 8×8 pan with parchment paper (or use silicone pan), set aside.
2. In the bowl of your food processor with S blade, process cashews, walnuts and egg white protein until nuts have broken down into small pieces.
3. Add in pitted dates and dried blueberries; process until combined–the mixture will look a little dry. With the motor running about 1 tablespoon of water at a time until mixture is sticky and everything comes together. Depending on if your dates were juicy or dry, you may need less or more water.
4. Transfer. Once mixtures has come together and is sticky, transfer to lined 8×8 pan or silicone pan. Use slightly wet hands to press evenly into pan. 
5. Place pan in fridge for 1 hour, or freezer for 30 minutes before cutting into bars. Use large sharp knife and cutting board, cutting bars into 12 or 16 squares, or roll into balls. 

Mint Chocolate

1. Line a 8×8 pan with parchment paper (or use silicone pan), set aside.
2. In the bowl of your food processor with S blade, process walnuts, cashews and egg white protein until nuts have broken down into small pieces.
3. Add in cacao powder, pitted dates and mint extract; process until combined.  With the motor running add about 1 tablespoon of water at a time until mixture is sticky and everything comes together. Depending on if your dates were juicy or dry, you may need less or more water.
4. Transfer to lined 8×8 pan or silicone pan. Use slightly wet hands to press evenly into pan or use pastry roller.
5. Place pan in fridge for 1 hour, or freezer for 30 minutes before cutting into bars. Use large sharp knife and cutting board, cutting bars into 12 or 16 squares. Or try rolling into tablespoon size balls.

Peanut Butter Chocolate Chip

1. Line a 8×8 pan with parchment paper (or use silicone pan), set aside.
2. In the bowl of your food processor with S blade, process peanuts and egg white protein until nuts have broken down. It won't take much because the peanuts are already fairly small.
3. Add in pitted dates; process until combined–the mixture will look a little dry. With the motor running about 1 tablespoon of water at a time until mixture is sticky and everything comes together. Depending on if your dates were juicy or dry, you may need less or more water. I needed 5 tablespoons water here. Once the mixture has come together, remove the S blade and fold in chocolate chips. If using regular-sized morsels, feel free to pulse in. 
4. Transfer to lined 8×8 pan or silicone pan. Use slightly wet hands to press evenly into pan. 
5. Place pan in fridge for 1 hour, or freezer for 30 minutes before cutting into bars. Use large sharp knife and cutting board, cutting bars into 12 or 16 squares. Or roll into balls, press into cookie shape, etc.
6. Store bars covered in fridge for 2-3 weeks. Or in freezer for about 3 months.