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1
Preheat oven to 350 degrees F and line an 8x8 inch pan with parchment paper, spraying the paper lightly with cooking spray.
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2
Place the chopped macadamia nuts and quinoa onto a baking sheet and bake until lightly golden brown, about 9 minutes.
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3
Sprinkle the coconut flakes onto the pan and bake until they turn golden brown, an additional 2-3 minutes.
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4
Watch carefully as coconut burns quickly!
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5
Dump the chickpeas onto a paper towel and pat dry.
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6
This will remove some of the skins on the chickpeas.
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7
Gently press each chickpea between your fingers to remove the skins from each pea, and then place into a large bowl (see note).
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8
Using a fork, mash the chickpeas.
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9
Put a little muscle into it and make them as soft as you can.
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10
Add the toasted quinoa mixture, along with the dried pineapple, protein powder, salt, white chocolate chips, and lime zest into the bowl and stir until evenly mixed.
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11
(I find using my hands is the easiest to get the chickpeas well incorporated.)
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12
Place the honey and coconut oil into a medium, microwave-safe bowl and cook until the oil and honey are melted and bubbly, about 1 minute.
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13
Stir the honey mixture, along with the egg white, into the quinoa mixture and mix well.
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14
Press the mixture evenly into the prepared baking dish.
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15
Reduce the oven temperature to 300 degrees F and bake until the bars are golden brown and the top feels firm, about 40-45 minutes.
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16
Let cool completely before slicing into bars.
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17
Notes: 1.
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18
Ive made these without de-skinning the peas, and they still taste good, but taking that extra 5 minutes really adds to the texture!
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19
2.
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20
Bars are best kept in an airtight container in the refrigerator.
