In a food processor add the peanuts and cashews. Pulse a few times until ground up a little.
Then add the dates, peanut butter, dry milk powder, protein powder, salt, vanilla, and cocoa powder.
Blend until mixture sticks together when pinched. Add 1–2 tbsp water if needed for binding.
Press mixture firmly into an 8"x8" parchment lined pan baking pan.
Refrigerate 1 hour or until firm.
Slice into 8 bars and wrap in parchment paper for individual storing.