Add dates, water and vanilla to food processor. Process until smooth, stopping to scrape down sides as needed. Add to oats mixture and stir until combined.
15 Deglet Noor dates, 3/4 cup warm water, 1 tsp vanilla extract
Using your hands, press crust into the bottom of an 8x8 or 9x9 inch parchment lined baking sheet.
Filling
Add the filling dates to a small bowl and cover with warm water (no need to measure, as this will be drained). Let soak for at least 5 minutes. While the dates are soaking, cut ends off of the lemon. Slices into 4 wedges and remove seeds. Place slices in food processor (peel included). After the dates have soaked for at least 5 minutes, drain and add to food processor.
15 Deglet Noor dates, 1 medium lemon
Crumble tofu into pieces small enough to fit into food processor. Add remaining filling ingredients (vanilla, arrowroot powder, turmeric) and process until smooth, stopping to scrape down sides as needed.
Pour filling over crust, using a spatula to spread evenly. Transfer to oven and bake for 20-25 minutes, or until edges begin to turn golden brown. Remove from oven and sprinkle with coconut, if desired.
1 Tbsp unsweetened shredded coconut for topping
Let cool for 10 minutes. Transfer to refrigerator to cool for at least 1 hour prior to slicing and serving.
Notes
Something to keep in mind when using the whole lemon - you may want to consider using an organic lemon. Also, thoroughly washing the lemon prior to slicing it is a good idea.Because we include the peel in this recipe, the lemon flavor is in full force and there is a bit of a tart finish. If that's not your jam, you can use a bit less of the peel, or add some extra sweetness - drizzling some maple syrup over these bars at the end or including a few extra dates in the filling will do the trick!Best served chilled.Store in airtight container in the refrigerator for up to 1 week.