Place the lemon juice, zest and chopped dried dates in a pan and bring to the boil. Simmer for 1-2 minutes then take off the heat and cool for 10 minutes.
Add the agave nectar and oil and blend using a hand blender or food processor to form a thick puree.
Place the oats, flour, seeds, soda, dates, coconut and ground almonds in a bowl and mix well. Add the date puree and combine thoroughly.
Press the mixture into a greased shallow rectangular cake tin approximately 25cm by 30cm.
Bake in the oven for 25-30 minutes until golden brown. Leave to cool in the tin then cut into bars.
Store in an airtight container. As it contains a high proportion of fruit it is best kept in the fridge. It is also suitable for freezing.
