Description
Make these simple, chewy bars using dates for natural sweetness. They feature bright lemon zest and crunchy almonds and require no oven time.
Ingredients
Scale
- 1 cup Medjool dates, pitted
- 1 cup raw almonds
- 1/2 cup rolled oats (ensure gluten-free if needed)
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 tablespoon coconut oil, melted
- 1/4 teaspoon sea salt
- Optional topping: 2 tablespoons shredded unsweetened coconut
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Place the almonds and rolled oats into a food processor. Pulse until they form a coarse, crumbly mixture.
- Add the pitted dates, lemon zest, lemon juice, melted coconut oil, and salt to the food processor.
- Process the mixture until it comes together into a sticky ball or a uniform, thick dough. Stop and scrape down the sides as needed.
- Press the mixture evenly and firmly into the prepared pan. Use the bottom of a glass or measuring cup to compact it well.
- If using, sprinkle the shredded coconut evenly over the top and press it gently into the surface.
- Place the pan in the refrigerator and chill for at least 2 hours, or until firm enough to slice.
- Lift the bars out of the pan using the parchment overhang. Cut into 12 or 16 even squares or rectangles.
Notes
- Store leftover bars in an airtight container in the refrigerator for up to one week.
- For a richer flavor, lightly toast the almonds before processing, but allow them to cool completely first.
- If your dates are dry, soak them in hot water for 10 minutes, then drain thoroughly before using.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 185
- Sugar: 15
- Sodium: 35
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 3
- Protein: 4
- Cholesterol: 0