1tspvanillaI used powder, but feel free to use fresh seeds or pure vanilla extract
¼cuppasteurized egg whites
2tbspunsweetened dried coconut to garnish
Instructions
Combine chia seed and lemon juice in a small bowl. Stir to combine and leave to sit for 5 minutes.
Add walnuts, sunflower seeds and hemp seeds to the bowl of your food processor. Process on pulse until broken down and transfer to a medium size bowl. Add ground cinnamon, cardamom and protein powder and mix with a fork until well incorporated. Set aside.
Place dates, apricots and figs in the bowl of your processor and process until smooth and well combined, about 2 minutes. Add soaked chia seeds (it will be a hard mass at this point, just scoop out with a spoon) egg whites, vanilla and ginger and process for another minute or two, until smooth.
Throw in nut mixture and process on pulse until just incorporated, no more.
Transfer the mixture to an 8×8 pan lined with parchment paper draping over both sides for easy lifting. Press and smooth out with a large flat spoon or rubber spatula.
Sprinkle dried coconut all over and press it down with your fingers so it really adheres to the surface.
Place in the fridge or freezer to harden before cutting into 36 squares.
You can keep these at room temperature for a couple of days if you like a really soft texture. For a stickier, chewier texture, keep them in the refrigerator, for up to a week. And for an even chewier, almost leathery texture, store them in the freezer. Now TRY to keep them for longer than 5 days!