No-Bake Lemon-Chia Bars

It’s time to put down the store-bought granola bars. Not only are many laden with sugar, but buying a box of them weekly can also put a major dent in your wallet. Our no-bake version offers a tasty, better-for-you alternative that comes together quickly, is packed with fresh lemon flavor, and has been naturally sweetened with dates. Sliced into bars, they make the perfect travel-friendly breakfast, afternoon treat, or pre-workout snack. The best part? Both kids and adults are sure to enjoy. After cutting, wrap each bar individually in plastic wrap and store in the fridge, making them easy to grab on the go.

no-bake-lemon-chia-seed-bars
Photo by Grace Elkus
No-Bake Lemon-Chia Bars 5.0 1 5 1
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  • Makes 10
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It’s time to put down the store-bought granola bars. Not only are many laden with sugar, but buying a box of them weekly can also put a major dent in your wallet. Our no-bake version offers a tasty, better-for-you alternative that comes together quickly, is packed with fresh lemon flavor, and has been naturally sweetened with dates. Sliced into bars, they make the perfect travel-friendly breakfast, afternoon treat, or pre-workout snack. The best part? Both kids and adults are sure to enjoy. After cutting, wrap each bar individually in plastic wrap and store in the fridge, making them easy to grab on the go.

Ingredients

  1. Check cups roasted unsalted cashews
  2. Check 16 pitted Medjool dates
  3. Check ¼ cup almond butter
  4. Check ¼ cup honey
  5. Check zest of four small lemons
  6. Check ¼ cup freshly-squeezed lemon juice (from 2 small lemons)
  7. Check ¼ cup chia seeds
  8. Check ¼ teaspoon kosher salt
  9. Check ½ cup shredded unsweetened coconut

Directions

  1. Line an 8-inch square baking pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides.
  2. Combine the first 8 ingredients (through salt) in the bowl of a food processor. Pulse until well-combined, leaving a few larger pieces of nuts remaining.
  3. Press the mixture into the prepared pan and top with the coconut. Refrigerate until firm, about 30 minutes, then cut into 10 rectangles.