Pistachio Cranberry Protein Bars


  • ¾ cup pitted, whole dates (about 120 grams)
  • 4 Tbsp vanilla protein powder
  • 3 Tbsp natural, smooth peanut or almond butter
  • 3 Tbsp water
  • Pinch of ground cinnamon, ground nutmeg, and sea salt
  • ¼ cup dried cranberries (about 40 grams)
  • ¼ cup unsalted. Shelled pistachios (about 30 grams)
  • 3 Tbsp unsweetened, medium coconut flakes


Place dates, protein powder, peanut or almond butter, water, spices and salt in a food processor or blender and blend until it becomes almost like a paste.

Add cranberries, coconut, and pistachios and pulse until everything mixes together. Small pieces should still appear in mixture.

Line a small baking sheet with plastic wrap; use a spatula to scoop the date mixture into the middle of the plastic wrap. Lightly wet your hands with cold water and press the date mixture in a rectangle that is 6” long and 4” wide and about ½ “ thick. Wrap the mixture and place in the freezer for 15 minutes until its firm.

Unwrap and place on a cutting board, cut into 6, 1” wide bars and refrigerated. Bars will last up to a month if they are kept refrigerated.

Preparation time: 10 minutes

Makes: 6 bars

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