• 1 cup raw almonds
  • 1 cup raw cashews
  • 1 1/2 cup dates
  • 1 cup egg white powder (or collagen peptides)
  • 2 teaspoons pumpkin spice
  • 1/2 teaspoon salt
  • 6 tablespoons canned pumpkin (not pie mix)


  1. Line a 9 inch square pan with parchment or wax paper. Set aside.
  2. Combine almonds and cashews in the food processor and turn on until they are roughly chopped.
  3. Add in dates and process until combined. The mixture won’t be smooth.
  4. Add in the egg white powder, pumpkin spice, salt, and pumpkin and process until mixture comes together. This may take 3-4 minutes. Stop and scrap down sides as needed.
  5. Press mixture into pan as evenly as possible.
  6. Refrigerate for a couple hours, then cut into 9 bars (3×3).
  7. Store covered in the fridge for best texture

Calories 257, Fat 13g, Carbs 20g, Fiber 4g, Sugar 14g, Protein 13g