Instructions

1. Line a 9×5-inch loaf pan (e.g. parchment paper, foil, plastic wrap)
2. In a large food processor, process the chickpeas, dates, peanut butter, vanilla and salt until smooth, stopping and scraping the sides of processor bowl once or twice.
3. Add the protein powder, pepitas and cranberries. Pulse until very well combined and mixture looks like a dough ball (if not, add a bit more protein powder).
4. Press mixture evenly into prepared pan.
5. Refrigerate at least 4 hours or freeze 1 hour until firm. Remove using pan liner and cut into bars, Store in an airtight container in the refrigerator for up to 2 weeks (or freeze for up to 2 months).