Protein Bars


150g dates

100g roasted  almonds

2 tsp coconut oil  

120ml PureggWhites  

  • 1/2 cup rolled oats ( 60g )



Leave the dates and clear in sauce linseed for 4 hours in the fridge.  

Grind the almonds. Add the mixture to the dates and beat for 2 minutes. Add the oats and beat to mix. Brush a form of bread or pound cake with coconut oil and sprinkle with coconut flour. Place the dough and press with the tips of fingers moistened. Bring to a low oven for 15 to 20 minutes. Remove and cut them in little bars.