The day before, briefly roast spelt flakes in a pan without fat, let them cool down. Puree the dates with a hand blender (or in a blender jug), gradually mixing in the almond drink. Grind approx. 60 g almonds finely. Mix into the dates with protein powder, coconut oil, cocoa, amaranth and flakes.
Cover a plate with cling film. Form the mixture into a 1.5-2 cm thick rectangle (approx. 8 x 24 cm). Chop the rest of the almonds and sprinkle them on the date mixture, press lightly. Cover and chill overnight (or freeze in the freezer for about 30 minutes until the mixture can be cut).
Loosen the date protein mass from the foil and cut it into strips about 1.5 cm wide. Keep in a cool place for at least 2 weeks.