Birthday Cake Protein Bars (Vegan, Grain-Free, No-Bake)

For the Crust

• 2 c pitted dates
• 1 c almonds
• 2 tbsp melted coconut oil

For the Filling

• 15-oz can of chick peas, drained and rinsed
• 0.75 c blanched, super-fine almond flour
• 0.25 c maple syrup, or a dash more to taste
  
• 1 tsp vanilla extract
• 0.5 tsp almond extract
• Pinch of salt
• 2 tbsp assorted sprinkles

1. To make the crust: combine the dates, almonds, and coconut oil in a food processor, and process until the mixture just starts to make a sticky ball.
2. Line an 8x8 baking dish with wax paper or a few layers of plastic wrap, leaving enough on the sides to remove the bars after they set.
3. Spoon the crust mixture into the pan and press it down firmly into an even layer.
4. To make the filling: put all of the filling ingredients except for the sprinkles into the food processor. Process until smooth and creamy, adjusting the sweetness to taste.
5. Add 1 tbsp of colored sprinkles into the filling and stir them in by hand.
   
6. Dollop the filling across the top of the crust, then carefully spread it out into an even layer.
   
7. Top the filling with an additional 1 tbsp sprinkles. Press them down gently into the filling so that they stick.
8. Cover the baking dish and put the bars in the refrigerator overnight.
   
9. Once the bars are chilled, use the wax paper or plastic wrap edges to remove them from the pan. Place on a cutting board and cut into 12 bars.
10. Store the completed birthday cake protein bars in a sealed container in the refrigerator.