1. Place the pitted dates, protein powder, hemp hearts, and two tablespoons of the raw almonds in a food processor and process for a couple minutes until a smooth, sticky ball of dough forms.
2. Add in the remaining almonds and pulse until the almonds are chopped and spread evenly throughout the dough.
3. Press the dough into an 8x8-inch pan. It won't fill it completely, leaving about an inch and a half of space on one side. Sprinkle with the flaky sea salt.
4. Cut into six bars and store in a glass container. For a firmer consistency, I prefer storing them in the fridge.

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