Simple Pistachio Date & Lemon Bars

These super simple pistachio bars were created while making crust one weekend for a carob pie. The taste was GREAT yet, in my opinion, made a much better BAR than a crust. So I pressed the dough into bars and gave them to Wes {he's doing his 2nd IRONMAN triathlon in a few months and is trying to be totally plant-based - more on that later} as a pre-ride snack.


I figured they were must have been a success because just a few days later he asked me to make more for him!  

I had simultaneously posted a few pics onto Instagram and friends asked me for the recipe but I didn't actually have one at the time. It was pure experiment. So, as promised, I am delivering a recipe for my bars today here on PUREmamas.

One of my pregnant friends wants to use them as a snack on the BIG day coming up in a few weeks. That was real motivation for me right there. What a perfect idea. 

So, I hope you ladies enjoy - they make a great addition to any lunch box as well. Packed with sustainable carbohydrates, healthy {no added} fats and no processed sweeteners - just dried dates. NO PROCESSED PACKAGED FOODS HERE...



1 cup almonds

2 cups pistachios

8-10 dates {soaked for 3 hours in water}

1.5 lemons {juiced + zest for top of bars}

1 tsp vanilla extract or 1 vanilla bean {optional}

2 TBLS vanilla protein powder {optional}

sea salt, pinch

Soak the dates for about 3 hours. In a food processor chop almonds into a fine flour. Add pistachios, sea salt. Mix again until completely chopped but not too much so that it turns into a fine flour or a butter. Add lemon juice, vanilla {optional} and dates. Do not use the water from the dates unless you think the dough seems too dry, maybe add a Tablespoon. Otherwise discard.  

Using a baking dish, line it with parchment paper. Firmly press the mixture into the pan using a large flat metal spatula. Cut the dough into long strips {about 3-4 inches long and 1.5 inches wide}. 

Refrigerate for about 5 hours until firm. They will keep fresh in the refrigerator for about 3 weeks.