Obviously, by now, the chocolate coconut balls have completely vanished. Also something to note. Yesterday it was 50* and right now there is a blizzard outside. Ohhhhh Colorado!
As much as I liked that version, I wanted to try something new. Being on a bit of a lemon kick, with this detox that I’m on, I figured incorporating lemon into a date + nut bar was the obvious thing to do. I don’t think the lemon in this will work like the lemon in warm lemon water, but I’m sure it will still do you some good! I’ve also incorporated another tummy pleaser, ginger. My favorite Larabar is the Lemon flavor, but I wanted to spice things up a bit with a gingery bite.
Things to note about dates:
- You must use medjool dates!! I’ve used other dates before and they just don’t work the same or taste as good. Specifically, Deglet dates, look somewhat the same but are not nearly as sticky and don’t taste too great.
- To pit a date, carefully slice down the center of the date, until you hit the pit. Peel back with your fingers and pluck out the date.
- Store your dates in an airtight container in the fridge if you plan on having them around for a few weeks or more.
- If your dates were kept in the cupboard and seem a bit dry, you’ll just need to add a few more.
- If your mixture is not holding together, once you’ve pulsed it all together, you need more dates. Empty the contents and process 2-3 more dates. Then add the mixture back in and pulse a few more times. If it sticks together, you’re good to go!
- Medjool dates are super ooey gooey and almost taste pumpkiny in a way.
- They remind me of cockroaches which I try not to let gross me out!
Mixture fully processed.
The mixture should be sticky enough that you can form into 1 large ball.
Place a large piece of saran under the ball, flip saran over the top and flatten + shape with your hand + fingers.
I formed a nice rectangle by flattening and pressing the sides with my hands, so the thickness would remain even. A rolling pin may help but is not necessary.
Ready to cut!
It’s about 1/3-1/2” in thickness.
Lemon Ginger Date Bars [yields ~10, 1” x 3” x 1/2” bars]
- 1c ground almonds
- 2/3c lightly packed ground medjool dates [~10-14, depending on size and dryness]
- 1/2t powdered ginger [optional]
- 2t lemon zest [the bright yellow part only]
- 1T fresh squeezed lemon juice
- Grind almonds with a food processor, until mealy, and measure out 1c. Roughly a little over 1c whole almonds will yield 1c ground.
- Empty into a bowl.
- Process dates until very small sticky pieces are left. See photo above.
- Combine nuts with dates, add ginger + lemon zest.
- Pulse until well combined. ~10-15 pulses
- Add lemon juice + pulse again, until combined.
- If the mixture can hold together if you try to form a ball, it’s done. If not pulse a few more time and test again. If it’s still not working, you probably need a few more dates. Start with 2-3. Empty the contents of the food processor and processed 2-3 dates. Add combined mixture back in and pulse. Test again to see if it holds together.
- Form into a large ball and place on a large sheet of saran wrap.
- Cover the top of the ball with the saran and start to press out, shaping with your hands.
- Flatten and shape into desired shape.
- Cut, wrap in saran, and store in the fridge.
It can be a little tricky getting the ratio of dates correct. Once you do, the mixture should be able to form a large ball without falling apart, as pictured above.
I couldn’t stop taking little bites of these when they were finished! The lemon is super refreshing and they’re nice and sweet from the dates. The almonds give it a great crunch and the ginger gives it a nice little warming kick.
If you don’t feel like forming into bars, feel free to roll into balls.
Wrap + store in the fridge or even the freezer.
Happy tastebuds! Enjoy!
Don’t forget about the yoga giveaway on this morning’s post! It closes at Noon – MST tomorrow!