One thing that is always in abundance here in California are lemons. It’s a good thing too because I go through quite a few each week. Whether it’s a tangy wedge added to a tall glass of cold water or iced tea, a citrusy bit of acid in a vinaigrette or the star of a flavorful dessert that creates just the right balance of flavor, lemons can do it all. This dessert is a layered confection starting with a chewy oatmeal and almond crust that is spread with a sweet and tangy date center then topped with a crunchy oatmeal crumble. Lemonicious!
- 2 cup (approximately 20) chopped pitted medjool dates
- 1/4 cup fresh squeezed lemon juice
- 1/2 cup plus 2 tbsp water
- 1/2 tsp ground cardamom
- 1/2 cup coconut oil
- 1/2 cup coconut crystals
- 1 cup whole wheat flour
- 3/4 cup almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup old fashioned oats
- Preheat oven to 350 degrees. Oil a 8 or 9 inch square baking pan. Set aside.
- In a medium size sauce pan combine the dates, lemon juice, water and cardamom. Bring to a boil over medium high heat. Cover and reduce heat to a simmer. Cook 15 minutes or until the dates are soft and gooey. Break up any chunks with a spoon or fork. Remove from heat and set aside.
- In a large bowl combine the coconut oil and coconut crystals. Add the whole wheat flour, almond flour, baking soda and salt. Mix until combined. Stir in the oats and mix until thoroughly combined.
- Press 3/4 of the oatmeal mixture into the prepared baking pan. Spread the date mixture evenly over the oatmeal layer. Top with the remaining oatmeal crumbles.
- Bake 30 minutes. Remove from the oven and cool in the pan completely before cutting.
Tightly cover the pan with a fitted top, foil or plastic wrap and store in a cool dry place for up to a week. Individual bars can be frozen for longer storage.