- Place the nuts in a food processor process until broken down. They should resembled a coarse, grainy flour but a few larger chunks left behind are ok.
- Add dates, lemon and sea salt and blend into a thick, sticky dough you can press between your fingers. If it’s not sticking together, add 1 tbsp of warm water and blend again.
- Line a 7-8 inch square baking dish or pan with two strips of parchment paper so they hang out the sides of the pan. This will help you easily lift the bars out once they’re done.
- Firmly press the dough into the pan, taking time to really work it in and flatten it into all the corners. Alternatively, roll the dough into balls.
- Place the bars or balls into the freezer for an hour to firm up a bit (not totally necessary if you’re dying to dig in).
- Cut into 8 large bars or 16 squares and store in a sealed container for up to 2 weeks or freezer for up to 3 months. I recommend storing them in the freezer.
The almonds can be replaced with an additional cup of cashews.
To make the lemon zest, yse a citrus planer or a regular box or hand held grater to grate off about 2 tsp worth of lemon peel.
Lightly adapted from Leite’s Culinaria.
It’s important to use soft, moist dates in this recipe. If your dates are on the dry side, soak them in a bowl of hot water for 15 minutes then drain well before using in the recipe.
Keywords: no-bake lemon bars, lemon energy bars, lemon pie bars