Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
© Lillys-Table.com Photo of Lemon 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

Spring

Typical
Season
Spring

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

Spring

Lemon Date Bars

from Lemon Date Bars to go, the Week of January 5, 2014

Zest, juice, dates & nuts are blended up to become this simple snack bar. Perfect for breakfast or on the go. A food processor is necessary to make this recipe happen and a microplane is handy for grating the lemon.

Ingredients

  • 1 cup almond
  • ½ cup walnuts, or more almonds instead
  • 12 ounces date, about 2 cups, pitted
  • 1 lemon

Serving Size: 6 People

Share

 

Preparation Instructions

Place the nuts in a food processor and pulse just until they are chopped up evenly.

Add the dates and grate in the lemon zest with a fine grater or microplane. Juice the lemon and add to the mix.

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 out for at least 30 minutes, but a couple of hours is best.

Remove and dump the large bar onto a cutting board. Cut into 2-3 inch slices. Wrap each in plastic wrap.

To store: keep in the fridge for a couple of weeks or in the freezer for a few months.