Homemade RX Bars

Line a 28 cm x 18 cm (11″ x 7″) rectangle baking dish with parchment paper.

 In a food processor, grind the almonds and cashews for 1 minute. Then, add the egg white powder and cocoa powder. Pulse to incorporate.

Add the dates and grind about 2 minutes. If necessary, add 15 ml (1 tablespoon) of cold water at a time until the preparation is homogeneous and the texture similar to that of cookie dough. The dough should be just wet enough for the ingredients to clump without it being too sticky.

Transfer the preparation into the dish and press firmly with the back of a spoon to get a smooth surface. Sprinkle sea salt on top and refrigerate at least 3 hours or overnight.

 Finally, cut into 16 bars and enjoy. Serve with applesauce if desired.

Store in the refrigerator in a sealed container for a maximum of 2 weeks, or in the freezer for a maximum of 3 months.