Quinoa Homemade Protein Bars With White Chocolate

Preheat your oven to 350°F and line an 8 x 8-inch baking dish with parchment paper. Spray the parchment paper lightly with nonstick cooking spray.
Place the chopped macadamia nuts and quinoa onto a baking sheet and bake until light golden brown, about 9 minutes. Sprinkle the coconut flakes onto the baking sheet and bake until they turn golden brown, an additional 2-3 minutes. (Watch carefully, as coconut can burn quickly.)
Place the chickpeas onto a paper towel and pat dry (this will remove some of the skins). Gently press each chickpea between your fingers to remove the skin from each pea, then place into a large bowl.
Using a fork, mash the chickpeas. Put a little muscle into it and make them as smooth as you can.
Add the toasted quinoa mixture, dried pineapple, protein powder, salt, white chocolate chips, and lime zest to the bowl and stir until evenly mixed. (I find using my hands is the easiest way to get the chickpeas well incorporated.)
Place the honey and coconut oil into a medium microwave-safe bowl and microwave until the oil and honey are melted and bubbly, about 1 minute.
Stir the honey mixture and the egg white into the quinoa mixture and mix well. Press the mixture evenly into the prepared baking dish.
Reduce the oven temperature to 300°F and bake until the bars are golden brown and the top feels firm, about 40-45 minutes.
Let cool completely before slicing into bars.