In a food processor add the water, ultra-stik, dates, non-diastatic malt powder, rice flour, rolled oats, peanut butter powder, flax meal, cashews, almonds, and egg white powder.
Blend this mixture until it creates a fine paste. If you prefer a bar with more texture you can add the oats and nuts later in the process.
On a sheet pan with a non stick mat spread the mixture into the shape of a square. Garnish the top with the chopped chocolate and place it in a dehydrator or a dry oven. It’s best to run the dehydrator on a fan only setting to prevent the chocolate from melting.
After 24 hours the mixture should be firm enough to peel the non stick mat from the bottom. Cut the bars into your desired shape and dry for another 24 hours. Store in a sealed container for up to one week or freeze for one month.