These are packed with protein, literally! From the nuts and pumpkin seeds to the protein powder itself, this is a great snack to keep around for when you need something satisfying that also tastes delicious.
1 1/2 cupFisher® Pecan Halves, coarsely chopped
1/2 cup shelled green pumpkin seeds
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon kosher salt
1 cup unsweetened, shredded coconut
1 bag (6 ounces) dried cranberries, coarsely chopped
1/2 cup almond butter
3 tablespoons protein powder
1/4 cup honey
1 tablespoon water
1 teaspoon vanilla extract
Make the protein mix: Place dried cranberries in the bowl of a food processor. Process for 30 seconds or until cranberries are coarsely chopped; remove from bowl and set aside. Place the pecans in the food processor and pulse until coarsely chopped. Remove 1/2 cup and set aside. Add pumpkin seeds, cinnamon, ginger and salt to the pecans in the food processor and pulse until well blended. Transfer the mixture to a large bowl and stir in the coconut and half of the cranberries.
Finish: Line the inside of an 8xx8-inch pan with aluminum foil and coat with nonstick cooking spray. In a large bowl, combine the almond butter, protein powder and honey and stir until smooth, 3-4 minutes. Add the nut mix. Stir until well blended, adding a little extra water if the mixture is too dry and crumbly. Don't be afraid to mix this with your hands; kneading it a little while will help it come together. Press the mixture into the prepared pan. Combine the remaining pecans and cranberries and press into the top of the mixture in the pan. Refrigerate and cut into 24 bars.