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Meyer Lemon Snack Bars

I’m on a lemon kick! A few weeks ago I posted Lemon Cream Pie Overnight Oats, and this morning I have a new citrus recipe for you – Meyer Lemon Snack Bars.

K and I have both been super busy at work lately, and I find it helps so much to have plenty of healthy, easy foods on hand. For me, that includes options with no added sugar for an afternoon snack. I have posted several recipes for energy bites on this blog over the past year {PB&J Energy Bites; Chocolate Strawberry Coconut Energy Bites; and Healthy Pumpkin Spice Bites}. However, this is my first recipe for energy bars!

Meyer lemons have a fantastic little secret, if you haven’t tried them before – they are naturally sweeter than regular lemons. The reason Meyer lemons are sweeter is because they were mixed with oranges at one point in time. As I read on the kitchn, Meyers get their signature sweetness from a bit of mandarin orange in their family tree. Meyer lemons are ripe when they are deep yellow in color. I purchased a bag of these beauties at Marianos.

This recipe combines almonds, dates, and dried pears with Meyer lemon juice. If you don’t have dried pears available, golden raisins would work well as a substitute. I like making bars a bit smaller than what you can buy in the store. That way you can have two! I used an 8×8 pan to make these bars, and cut them in squares that are approximately 2×2 inches in size.

Meyer Lemon Snack Bars

An easy, no-bake recipe made with tart Meyer lemons.

Servings 16 bars

Ingredients

  • 1 cup raw almonds
  • 16 California dates {pitted}
  • 1 Meyer lemon {juiced}
  • 6 dried pears
  • 1/2 tsp vanilla extract

Instructions

  1. Add all ingredients to a food processor. Process the mixture a few times. Stop the processor and use a spatula to re-combine the mix if needed.

  2. Keep processing until the ingredients are evenly combined {I like to use the "pulse" function}.

  3. Remove mixture from the food processor and press into an 8x8 pan lined with parchment paper.

  4. Refrigerator covered for ~2 hours or overnight to harden. Keep refrigerated or frozen.


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