Peanut Chocolate Protein Bars

Ingredients:

• 450 g pitted Medjool dates
• 1 cup unsalted roasted peanuts
• 1/4 cup + 2 tbsp unsweetened cocoa powder
• 0.5 tsp coarse salt
• Whites of 4 large eggs
• Coconut oil to grease the pan

Preparation:

1. Preheat oven to 160°C. Line a 22cm square baking sheet with foil, leaving at least a 5cm overhang on both sides. Grease with coconut oil.
2. Place the dates and peanuts in a food processor and process until finely ground, creating a sticky mass. Add the cocoa powder, salt, and egg whites and blend until smooth.
3. Pour the mixture into the prepared pan and bake until the top is opaque, about 20 minutes. Let cool in the pan for 20 minutes, then refrigerate until firm, about 2 hours. Remove from the pan by pulling the foil and cut into 16 squares. Store in the refrigerator for 1 week..