Ingredients for Lemon Date Bubble Bars
- 200g pitted Medjool dates
- 50g unsalted butter
- 100g caster sugar
- 1/4 cup lemon juice
- Coconut
- Rice Bubbles
- Unsalted Nuts
- 100g icing sugar
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How to Make Lemon Date Bubble Bars
- **Prepare the Tin:** Grease and line the base of an 8x8 inch baking tin with parchment paper.
- **Melt the Dates:** In a large saucepan, combine 200g pitted Medjool dates, 50g unsalted butter, and 100g caster sugar.
- **Simmer the Date Mixture:** Heat over medium-low heat for 5 minutes, stirring constantly. Do not boil. The mixture should become smooth and pulpy.
- **Remove from Heat:** Take the saucepan off the heat.
- **Add Dry Ingredients:** Stir in 1 cup lemon zest, 1/4 cup lemon juice, 1 tsp vanilla extract, and 2 cups rice bubbles (or gluten-free alternative). Mix well.
- **Press into Tin:** Press the mixture firmly and evenly into the prepared tin.
- **Chill:** Refrigerate for at least 30 minutes, or until firm.
- **Make the Icing:** In a small saucepan, combine 100g icing sugar, 2 tbsp lemon juice, and 1 tbsp water. Heat over low heat, stirring constantly until smooth and spreadable.
- **Ice and Serve:** Spread the icing evenly over the chilled bubble bars. Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
91g
Fat
15g
Carbs
9g
