• Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Place almonds in a food processor and process until broken down and crumbly. Add dates and process until a sticky dough is formed. Add flours, protein powder, cocoa powder, peanut butter and pulse a few times to combine.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your protein bars.

  If the batter seems a bit dry, slowly add milk, one tablespoon at a time until it comes together in a dough like consistency as different protein powders absorb liquid differently.

  Transfer to lined baking dish and spread evenly with a spatula or back of a spoon. Refrigerate while you make the chocolate frosting or if you prefer the protein bars unfrosted simply cut into 12-14 bars or more smaller squares.

Healthy Chocolate Frosting

• Blend all frosting ingredients together until completely smooth. It's smoothest if you use a blender or food processor but can technically be done by hand if needed.

  Spread a thick layer over the workout bars and cut into 12-14 bars or more smaller squares.

  Store leftover frosting covered in the fridge and add it to smoothie bowls, overnight oats or any sweet treat or simply eat it with a spoon.

  Store leftover bars in fridge for up to 1 week or freezer for up to 3 months.