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Lemon Poppyseed Energy Bars - Easy, Healthy, Plant-Based, Gluten-Free, Oil-Free, No Refined Sugar or Syrup, Raw Recipe from Plants-Rule
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Lemon Poppy Seed No-Bake Energy Bars

Healthy, whole ingredients like almonds, dates, and whole grain oats come together in this easy no-bake recipe for Lemon Poppy Seed Energy Bars. Fresh lemon and shredded coconut create bright, delicious flavor. These gluten-free, plant-based vegan bars are kid-friendly and great for a healthy snack.
Total Time1 hour 15 minutes
Course: Dessert, Snack
Cuisine: Gluten-Free, Oil-Free, Plant-Based, Vegan, Vegetarian
Keyword: bars, easy, energy, gluten-free, healthy, lemon, no-bake, oats, oil-free, plant-based, poppy seed, raw, wfpb, whole foods diet, whole grain
Servings: 24
Calories: 166kcal

Ingredients

  • 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 120g Rolled Oats
  • ½ teaspoon salt
  • 1 cup 80g shredded Coconut flake, unsweetened
  • 2-4 tablespoons water as needed

Instructions

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 9×9 square pan with plastic wrap or parchment paper. 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 or parchment. Place another 9×9 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