This weekend I ran the Austin half with three of my friends! I figured we could use some healthy snacks this weekend as we explore Texas for the first time. I originally got the idea to make date bars from my friend Hannah. She makes hers with sour cherries, ginger, and lemon. I tried her date bars this past weekend, and they were amazing. I decided to make a lemon version, since I’m a huge citrus fan. In my book, any recipe that has five ingredients or less is a winner. The fact that these bars are also packed with protein, have no added sugar, and are dairy AND gluten-free?? Just added bonuses. What I’m really trying to say is that this recipe is a winner. The ingredients include:
- 1 lb. (16 oz.) pitted dates
- 1 cup almonds
- 1 cup cashews
- The zest and juice of two large lemons
- 1 Tbsp lemon extract
In a food processor, pulse half of the cashews and almonds into large chunks, and set aside. Next, pulse the pitted dates, remaining almonds and cashews, and lemon zest, until a thick paste forms. Add in the lemon juice, and pulse a few times to combine. Mix in the reserved almond and cashew chunks, until the nuts are evenly distributed.
Press the mixture into a parchment-lined 8- inch brownie pan, cover, and refrigerate or freeze for 2-3 hours. Cut the bars into squares, and separate them up in parchment paper (foil doesn’t work very well, the bars stick terribly!). Place them in a sealed container, and refrigerate for up to a week.