Toss almonds, walnuts/cashews, in a dry skillet over medium heat for 4–5 minutes until golden and fragrant. Let them cool slightly.
Mix the nuts with raisins and pulse slightly in a food processor or chopped them.
In a large bowl, combine the chopped nuts, seeds, coconut, chia seeds, and protein powder.
In a small saucepan, gently heat the honey and almond butter over low heat, stirring until smooth (1–2 minutes).
Pour the warm wet mixture over the dry ingredients and mix until everything is well coated.
Press the mixture firmly into a parchment-lined loaf pan. Use another sheet of parchment or the back of a spatula to press evenly and compact.
Refrigerate for 20–30 minutes until set. Slice into 8–10 bars.
Keep in an airtight container in the fridge for 7–10 days, or freeze for longer shelf life.
