ADDING MORE NATURAL PROTEIN: (1) Soy powder (e.g., Bob's Red Mill All Natural Soy Powder: Add up to 1/2 cup to the recipe. It adds 3.3 extra grams protein per bar, no added fat or carbohydrates; (2) Nonfat dry milk powder: The bars are still vegetarian, but not vegan, with this addition. Add up to 2/3 cup to the recipe. It adds 1.3 extra grams of protein per bar, not to mention added calcium and vitamin D (for a mere 13.3 calories, 0 g fat, and 2 g carbohydrate per bar).
2 cups raw almonds (skins on)
1 pound pitted soft dates (I used 2 8-ounce bags Sunsweet Pitted Dates)
2 tablespoons cocoa powder (not Dutch process) OR raw cacao powder (for strictly raw eaters)
1/4 cup raw wheat germ (toasted is fine if you are not strictly raw)
2 tablespoons ground flaxseeds (flaxseed meal)
Place almonds in a medium bowl. Fill bowl with cold water (preferably filtered, but tap is fine) to cover the almonds. Let the almonds soak for 3 to 4 hours. Drain the almonds and pat dry with a clean dish cloth.
Pulse almonds in food processor until finely ground. Add the dates and pulse until finely chopped and the mixture begins to resemble a thick "dough". Add the cocoa powder, wheat germ, and flaxseed meal. Process until blended.
Line an 8×8-inch baking dish with foil (trust me, it makes it so much easier to remove the bars). With wet hands, press the bar mixture into the pan. Place in the freezer for at least an hour. Cut into 12 bars. Wrap each in plastic wrap and store in the refrigerator (they need no refrigeration when packed in a lunch or gym bag).
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