Put the nuts in a food processor and pulse until they are broken down. The result should resemble a coarse, grainy flour, but it's okay to have a few larger chunks remaining.

Combine the dates, lemon, and a pinch of sea salt in the food processor. Blend until you have a thick, sticky dough that can be pressed between your fingers. If it's not holding together well, add 1 tablespoon of warm water and blend again.

Take a 7-8 inch square baking dish or pan and line it with two strips of parchment paper, allowing them to extend over the sides. This will make it easier to lift the bars out once they're ready.

Press the dough firmly into the pan, ensuring you work it into all the corners and flatten it evenly. Alternatively, shape the dough into balls.

Place the bars or balls in the freezer for an hour to firm up, although this step is not essential if you can't wait to indulge.

Cut the mixture into either 8 large bars or 16 squares, and store them in an airtight container for up to 2 weeks or in the freezer for up to 3 months. Storing them in the freezer is recommended.