Healthy, whole ingredients like almonds, dates, and whole grain oats come together in this easy no-bake recipe. Fresh lemon, shredded coconut, and poppy seeds create bright, delicious flavor. These gluten-free, oil-free vegan bars are kid-friendly and great for a pre-workout snack.
MEDIUM Servings: 24 Ready In: 15 minutes + 1 hour to Set
1 cup Almonds* (4 oz)
1 ½ cup Dates (300g)
1 teaspoon Vanilla Extract
1 lemon, zest (and juice from only half the lemon)
2 teaspoons Poppy Seeds
1 ½ cup rolled Oats
½ teaspoon salt
1 cup shredded Coconut flake, unsweetened
2-4 tablespoons water, as needed
Pin It, Share It:
To make the Lemon Poppy Seed Bars: In a food processor, combine the almonds and dates. Puree until well-chopped and starting to stick together. This might take a good 1-2 minutes, depending on the dryness of your dates.
Add the vanilla, lemon zest and juice, poppy seeds, oats, and salt. Puree until the mixture starts to come together. While the food processor is running, stream in 2 tablespoons of water. Remove the lid and feel the bar mix to check the consistency. You want the mixture to be sticky and clump together. If the mixture is too dry, place the lid back on and stream in water, 1 tablespoon at a time, until you reach this consistency. I usually end up using about 4 tablespoons of water. Add in the coconut flake and puree just 2-3 seconds to incorporate.
To press and set your No-Bake bars: Line a 9x9 square pan with plastic wrap. Place the bar mixture into the pan and use your fingers to press it all the way to the edges. Cover the top with another layer of plastic. Place another 9x9 pan on top and weigh it down with a couple of heavy cans.
Place the pans in a freezer for 1 hour.
When the bars have set, remove them from the pan. Cut into 24 bars and enjoy!
Yield: 24 Bars
Shop the Recipe:
* Keeping it Raw? Make sure to get raw almonds for a truly raw recipe. Most almonds in the US are pasteurized to make them shelf-safe. If you want to avoid pasteurized nuts, this recipe also works with raw cashews. Simply swap out 1:1 for the almonds.
** Storage tip: Keep these bars wrapped in plastic and they’ll hold up for 7 days in the fridge. For longer storage, wrap tightly in plastic and freeze for up to 3 months. Simply defrost in the fridge (or a gym bag 😊) for a few hours.
*** Seed Variety: You can also use black chia seeds in this recipe instead of the poppy seeds. If you want to avoid the specks of black, try using white chia seeds or white sesame seeds
Serving size: 1/24 of a recipe (1.3 ounces).
Calories From Fat (49%) 81.81
% Daily Value
Total Fat 9.78g 15%
Saturated Fat 6.19g 31%
Cholesterol 0mg 0%
Sodium 52.8mg 2%
Potassium 207.11mg 6%
Total Carbohydrates 18.43g 6%
Fiber 4.22g 17%
Protein 3.67g 7%
Calcium 0.68mg <1%
Iron 28.23mg 157%
Vitamin A 1.23IU <1%
Vitamin C 0mg 0%