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Lilly’s Table

 
 
Creamy Fruit Salad with Dates & Nuts
© Lillys-Table.com Photo of Lime-Coconut Date Bars
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Lime-Coconut Date Bars

from Lime-Coconut Date Bars with Creamy Winter Fruit Salad, the Week of February 5, 2012.
View the previous recipe for this meal.

You take the lime in the coconut and blend the dates up. Eat ’em all up and then you feel better. Singing and joking aside, if you have macadamia nuts do not hesitate to sub those out for half or all of the almonds for even more tropical fun.

Ingredients

  • 1½ cup almond, or your favorite nut
  • 12 ounces date, pitted
  • 1 lime, zest and juice
  • ½ cup coconut, shredded

Serving Size: 6 People

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Preparation Instructions

Place the nuts in a food processor and pulse until they are chopped evenly in bits. Slice into the dates and remove any pits. Add the dates and grate in the lime zest with a fine grater or microplane. Juice the lime and add to the mix. Sprinkle in the shredded coconut.

Pulse and blend until the dates and nuts appear to be thoroughly chopped and combined. Line an 8×8 or approximate sized pan with wax paper or plastic wrap. Press the date paste evenly into the pan. Cover with wax paper or plastic wrap and chill for at least 30 minutes, but a couple of hours is best.

Remove the bars from the fridge and dump it onto a cutting board. Cut into 2-3 inch slices or even 1×1 inch squares. Wrap each one individually in plastic wrap.

Alternatively, roll the paste into balls and chill on a baking sheet.