Combine protein powder, crumbled rice cakes, garlic powder and wasabi peas in the bowl of a food processor fitted with a chopping blade. Pulse about 5 times to combine ingredients. Transfer to a large mixing bowl and set aside.

To the bowl of the food processor, add California Dried Plums, peanut butter and soy sauce, and process until smooth.

Add the dry protein powder mixture to the dried plum mixture in the food processor, and pulse until the mixture comes together to form a dough.

The dough should hold together but be just a little bit sticky. If it seems too crumbly, add water - a teaspoon at a time. If it seems too wet, add protein power, a teaspoon at a time.

Place the dough in the large mixing bowl, and add almonds, sunflower seeds and hemp hearts.

Stir well with a spatulal, or mix with clean hands until ingredients are incorporated.

Gather the dough into a ball and place it on a sheet of parchment paper.

Press or roll the dough out into an 8" x 8" square. Cover with plastic wrap and refrigerate for about an hour or until firm.

Cut the dough in half, and then each half into 8 pieces for 16 bars total.

Wrap each bar in plastic wrap or parchment paper and store in a freezer bag or airtight container in the freezer.