Lemon, cashew and coconut protein bars

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Servings

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Ingredients

240 g raw cashews
240 g soft pitted dates, roughly chopped
100 g unsweetened desiccated coconut
120 g unflavoured or vanilla plant protein powder, unsweetened; absorption varies by brand
40 g refined coconut oil, melted and cooled
2 unwaxed lemons, finely grate the zest; use 35 ml juice below
35 ml lemon juice
2 g fine salt

Line a 20 cm square tin with a parchment sling. Melt the coconut oil and let it cool until barely warm.
Process the cashews for 20 to 30 seconds, until they resemble coarse breadcrumbs. Do not continue to cashew butter.
Add the dates, coconut, protein powder, lemon zest and salt. Pulse until the dates are finely chopped and evenly distributed.
Add exactly 35 ml lemon juice and the cooled coconut oil. Process in short bursts until the mixture gathers into a moist ball. It should hold when squeezed without smearing across the fingers. Rest for 5 minutes before judging the texture.
Transfer to the lined tin. Cover with another piece of parchment and compress firmly with the flat base of a measuring cup for 1 minute, working into every corner.
Cover and refrigerate for 90 minutes. Lift out the firm slab and cut into 12 bars with a sharp knife, wiping the blade between cuts.

Allergens: cashews and coconut. Protein powder may contain soy, milk or gluten depending on the brand. Check the label even when choosing a plant powder.
The 35 ml lemon juice is deliberate. More juice gives brighter acidity but also softens the bars and shortens their useful storage life. Add extra lemon character with zest, not more liquid.
Protein powders absorb liquid differently. Let the mixture rest for 5 minutes. If it still will not gather, add water 5 ml at a time; do not add more lemon juice.
No exact protein claim is given because powders vary substantially. The title identifies the recipe style and the specified use of protein powder.
Refrigerate airtight for up to 5 days or freeze individually wrapped bars for up to 2 months. Thaw in the refrigerator.
Carry in a rigid container inside an insulated bag with an ice pack. Do not leave the bars unrefrigerated for more than 2 hours, or 1 hour above 32°C.
If oil appears on the surface, the processor ran too long and released cashew oil. Chill the mixture for 15 minutes, then press it firmly rather than adding more powder.