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No Bake Granola Bars

Servings 9 bars



  • 1/2 cup cashews
  • 1/2 cup almonds
  • 1/2 cup egg white protein powder
  • 1/4 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 cup dried tart cherries
  • 1 cup Medjool dates pit removed
  • 2 tsp vanilla extract


  • 1/2 cup cashews
  • 1/2 cup almonds
  • 1/2 cup egg white protein powder
  • 1/4 tsp salt
  • 3/4 cup dried apricots
  • 1 cup Medjool dates pit removed
  • 1 tsp vanilla extract
  • 1 tsp almond extract


  • Line an 8×8 pan with plastic wrap. Set aside.
  • In a food processor, combine nuts. Process for 15 seconds.
  • Add egg white powder. Process for 3 – 5 seconds.
  • Add remaining ingredients. Process for 30 seconds. Pulse a few times if needed.
  • Dump mixture into prepared 8×8 pan. Press down evenly and firmly. Flip out onto cutting board. Cut into 9 squares.
  • Store in the refrigerator or freezer. Place parchment paper or plastic wrap between each one to prevent sticking.


Athletes: The nutrition of these bars is incredibly similar to an Rx bar. A solid balance of protein, healthy fats, and complex carbs – are sure to keep your hangries at bay between meals. If you’re looking for a quick refuel during cycling or post workout, these guys to the rescue!
Healthy Eating: The addition of egg white protein powder ups the protein and balances these guys out to help meet your snacking needs. Eat one in the early afternoon to keep the pre-dinner snack attacks at bay.
Kids: My 3 year old thinks the cherry chocolate ones are pretty fantastic. I thought about adding chocolate chips to them but clearly her approval rating showed they didn’t need them anyways. Feel free to adjust and use the dried fruit your kids like. Using a certified egg white protein powder, I am completely comfortable giving these to the kids.
Other Thoughts
  • I used NOW Sport egg white protein powder. But, any egg white protein powder will work. I have not tried any other protein powders, so I cannot vouch for them.
  • Store in the refrigerator for up to 3 weeks or freeze for up to 3 months. They get a little softer at room temperature but are fine to eat that way.
  • Careful not to over-process the nuts. This makes the oils separate out from the rest of the mixture and they get greasy.
  • Make them into bars or roll them into balls. I’d suggest making 18 balls – 9 would make some very large balls.