Dry Fruit Protein Bar

1. Deseed, clean and wash dates in a bowl.
2. Soak it for few minutes so that impurities can be removed easily.
3. Drain and rinse and place it in a bowl. Keep it aside for later use.
4. In a pan take cashew, almonds, walnut and pistachios.
5. Dry roast them on low flame until the nuts turn crunchy.
6. Remove and keep it aside to cool in a bowl. Grind it to a coarse powder.
7. Next dry roast all the seeds one by one. Take it out and keep it aside.
8. Dry roast oats – muesli – cornflakes mix on low flame for few minutes.
9. Remove and keep aside.
10. Further, add desiccated coconut and dry roast. Transfer this to a bowl and keep aside.
11. In the same pan take dates and saute on medium flame. Cook until the dates softened.
12. To this add all previously roasted ingredients.
13. Add salt, dried cranberries, honey and mix well making sure everything is combined well.
14. Prepare the tin by laying parchment paper at the bottom. Or you can grease the tin by brushing some butter.
15. Transfer the prepared mixture into a greased tin.
16. Flatten it with the help of a back of steel plate/bowl.
17. Sprinkle some pumpkin seeds and cranberries and press them slightly.
18. Keep it in the refrigerator to set for at least two hours.
19. Cut them in square or rectangle shape. Serve immediately or store in an airtight container in the refrigerator for up to two weeks.

NOTES

1. Any dried fruits or nuts of your choice can be used, just keep the ratio of the final measurement the same as mentioned.
2. Make sure to place parchment paper at the bottom of the tray or grease the tray with butter, else the protein bar will stick to it.
3. Always dry roast the oats and nuts for better taste, crunch and flavor.
4. Dry roasting of ingredients increases the shelf life of the protein bar.