Ingredients
Method
- Place all ingredients into the bowl of a food processor.
- Process until mixture is crumbly yet still holds together well when pinched between your fingers.
- If the mixture is too dry, add another date and process again, or add one teaspoon of water at a time until mixture holds together.
- If the mixture is too wet, add 2 tablespoons of additional nuts at a time and process again until mixture is moist and holds together.
- Press mixture onto a parchment paper-lined baking sheet forming a square about 9 x 9 inches (or roll them between your hands to form them into 16 balls). Chill in the fridge if sticky.
- Cut into 12 bars. Wrap in parchment paper and store in a covered container in the fridge for up to 1 week or freeze for up to 2 months.
Notes
- For the best texture in your key lime bars, ensure your dates are soft and fresh. If they feel a bit dry, soak them in warm water for 10 minutes, then drain thoroughly before processing.
- If you prefer a firmer bar, press the mixture into a smaller pan (e.g., 8x8 inches) to make them thicker. Freeze for 30 minutes before cutting for cleaner slices.
- When I first made these, I almost over-processed the mixture, making it too oily. Stop processing once it holds together; a slightly crumbly texture is perfect for these key lime bars. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer a firmer bar, press the mixture into a smaller pan (e.g., 8x8 inches) to make them thicker. Freeze for 30 minutes before cutting for cleaner slices.
- When I first made these, I almost over-processed the mixture, making it too oily. Stop processing once it holds together; a slightly crumbly texture is perfect for these key lime bars. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.