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+ servings
5 from 1 vote
Vegan Bar Recipe
Lemon Zinger Bars {Gluten-Free, Dairy-Free, Soy-Free}
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Free of gluten, dairy, soy. Vegan, vegetarian.
Course: Dessert
Cuisine: Dessert
Keyword: soyfree, gluten free, dairy free, lemon
Servings: 16 bars
Calories: 73 kcal
Author: Jess Foung
  • 2 3/4 cups gluten-free rolled oats divided
  • 4 pitted dates chopped
  • 3/4 cup dried apricots
  • Juice of 2 large lemons
  • Zest of 2 lemons
  • 3/4 cup warm water
  1. Preheat the oven to 375°F. Grease an 8-by-8-inch baking pan or line with parchment paper.
  2. Put 3/4 cup of the oats into a food processor (or blender) and pulse until the oats form a flour. Pour into a medium mixing bowl and set aside.
  3. Add the dates and apricots to the food processor with the lemon juice and water. Allow the mixture to sit and soften for 30 minutes. Blend until the mixture is smooth.
  4. Add the remaining 2 cups oats and the lemon zest to the bowl with the oat flour. Pour in the date-apricot mixture. Stir until well combined, and then pour the mixture into the prepared baking pan.
  5. Bake until the edges become golden brown and the mixture feels firm to the touch, 35 to 40 minutes.
  6. Remove the baking pan to a cooling rack. When cool, remove from the pan onto a cutting board and cut into squares. Set the bars on the cooling rack to firm up a bit more, about 10 minutes.
  7. Store in an airtight container or resealable plastic bag for up to 1 week. To warm, reheat in a 375°F oven for 6 to 8 minutes.
Nutrition Facts
Lemon Zinger Bars {Gluten-Free, Dairy-Free, Soy-Free}
Amount Per Serving
Calories 73 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 136mg4%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 5g6%
Protein 2g4%
Vitamin A 220IU4%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.