Line a 9 inch square pan with parchment paper and set aside.
In a food processor, add the almonds and cashews and pulse until chopped up.
Add in the egg white powder, dates, and cacao powder. Process until combined.
Add in water a tablespoon at a time and process until mixture blends together like cookie dough. It should be moist enough to stick together, but not too wet where it's overly sticky. This may take a minute to fully come together, just keep processing until it does.
Press evenly into prepared pan, sprinkle with large grain salt and refrigerate.
Cut into 12 bars. Keep refrigerated for best texture. They can be at room temperature, but will soften.