12 Serves
53 Mins
2 g
23 g
14 g
Line a square baking tray with parchment paper.
Ingredients, vitamins, and health benefits
Dates
Lemon
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
9 µg / 400 µgCalcium
17 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
283 mg / 4,700 mgSodium
13 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
13 g / 50 gSaturated Fat
12 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Remove pits from the dates and place them into a food processor.
Add lemon juice, lemon zest, and vanilla extract to the food processor and blend until a smooth paste forms.
In a large mixing bowl, combine the desiccated coconut, rolled oats, and a pinch of salt.
Add the date and lemon mixture to the dry ingredients and mix thoroughly until well combined.
Transfer the mixture into the prepared baking tray and press down firmly to create a compact, even layer.
Place the tray in the freezer for 45 minutes to allow the bars to set.
Remove from the freezer, cut into bars, and garnish with a dusting of powdered sugar or extra coconut if desired.
Lemon Zest
Vanilla Extract
Desiccated Coconut
Rolled Oats
Salt
Powdered Sugar
Vitamin A
0 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
9 µg / 400 µgCalcium
17 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
283 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
13 g / 50 gSaturated Fat
12 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31
g54
g31
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
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