Gluten/Sugar Free Date Bars

1  cup		½ cup oats (divided)
1/2  cup		unsweetened coconut
5		Medjool dates
1/2  cup		walnuts
1/4  teaspoon		sea salt
1/2  teaspoon		baking soda
1		egg
2  tablespoons		ground flax
1/4  cup		coconut oil
15		Medjool dates (1½ cups pitted and packed dates)
1  teaspoon		lemon juice
1/2  teaspoon		sea salt (I like ½, but begin with ¼ and add to taste)

Tip: For nutritional information on all the ingredients in Gluten/Sugar Free Date Bars just click on each ingredient name. Then adjust the serving size for any Gluten/Sugar Free Date Bars ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 325º f.
Add ¾ cup oatmeal to a food processor bowl, and process until the oats form a flour.
Add coconut and dates. I find the mixture processes best if I break up the dates into quarters as I am adding them to the processor. Process until the dates are broken up and incorporated into the mixture.
Add the other ¾ cup oatmeal, walnuts, sea salt and baking soda. Pulse 5-8 times, until the walnuts are chopped, but still a bit chunky.
In a small bowl, mix together the egg, flax and coconut oil. Add to the mixture in the food processor, and pulse until combined.
Reserve ½ cup of oatmeal mixture to use as a topping.
Line an 8 x 8 pan with baking paper. Add the rest of the oatmeal cookie mixture to the pan, and press down into an even layer.
Rinse out the food processor, and add date layer ingredients. Pulse 10-15 times, until the dates are broken up. Then, process for another 3-4 minutes, until the dates take on a light, whipped caramel color.
Carefully, using wet hands to press it down and smooth it, add the date later on top of the cookie layer. Using wet hands will keep the layer from sticking and pulling up the cookie layer.
Crumble the reserved ½ cup of oatmeal mixture over the top.
Bake for 18 minutes.
For best results, completely cool before slicing. I like to freeze them before slicing for nicer bars.
These bars are best stored (and enjoyed!) from the freezer, but also hold up well as a travel snack.