Over low heat, add coconut oil and cacao butter to a pan and stir until melted.
Turn off the heat, then add cacao nibs, cacao powder, almond butter, maple syrup, and chia seeds to the pan and mix.
Remove the mixture from the pan and add it to a mixing bowl.
Turn the heat back on to medium, then lightly roast the coconut flakes for 30-60 seconds, stirring often, then remove from heat and add it to the same mixing bowl.
Add the nuts to the heated pan and roast for 1-2 minutes, stirring often.
Add the dates, goji berries, lemon zest, seat salt, protein powder, and nuts to the mixing bowl.
Pour the protein bar mixture into a food processor and blend for approximately 30 seconds.
Add parchment paper to a 5 x 9 baking dish and press all the ingredients with your hands to form one big layer of protein bar.
To make the mixture take the form of a rectangle, remove the mixture and parchment paper from the baking dish. Pack the mixture with a knife to compact everything together and form tight edges.
Place the protein bar mixture in the fridge for 1-2 hours or as long as it takes for the mixture to solidify. I tried at the 30 minute mark and the mixture was still crumbly so it wasn’t solid enough yet. I then put it back in the fridge overnight for 12 hours. When I checked it in the morning, it was the perfect consistency for a protein bar.
Cut into 6 protein bars and sprinkle with coconut flakes to make them look pretty for your Instagram photo 🙂