I have my desert bar favorites and my friends have theirs too. This one is our favorite, both mine and theirs. This is like a power bar of some kind, a quick grab and go breakfast or snack. Breakfast in a bar, that’s what this is.
This bar has a buttery , crunchy and nutty layer of oatmeal crust and a date puree that has been sandwich in between. The date itself is has already its own natural sweetness so this recipe do not require a lot of sugar, which is good for a change. I always like it when I used fruits, regardless if fresh or dried in my desert. Fruits give a natural flavor and sweetness to the desert, so less artificial flavoring is needed, again, that is good.
I like this completely cooled, better yet when refrigerated and totally cold, but not frozen. I normally paired this with cup of tea and off I go to start my day. Small piece of this bar goes a long way. So, next time you are looking for a nice grab and go bar, try this recipe. It’s a good one. Let’s get started!
- 1 1/2 cup (360 ml) (200 grams) pitted dried dates
- 1/2 cup (120 ml) water
- 1 teaspoon pure vanilla extract
- 1 cup (240 ml) (100 grams) old-fashioned rolled oats
- 1/2 cup (65 grams) all-purpose flour
- 1/4 cup + 2tbsp (80 grams) packed light brown sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon (optional)
- 1/2 cup (113 grams) cold unsalted butter, cut into small cubes
- 3 tbsp chopped and toasted nuts – Walnuts, Pecans or Almond
- Place the pitted dates and water in a medium saucepan and cook over low heat, stirring occasionally, until the dates are soft and have absorbed most of the water (about 5 – 10 minutes). Remove from heat and stir in the vanilla extract. Let cool to room temperature and then puree in your food processor until fairly smooth (a few lumps are fine). Alternatively, you can also use it as is if you like few chunks.
- Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter (or use a non stick cooking spray) a 9 inch (23 cm) loaf baking pan. Line the bottom of the pan with parchment or wax paper.
- Toast the nuts for about 5-10 minutes or until fragrant. I used an oven toaster to do this, you can also do it in the oven at 350F. Set aside to cool.
- In the bowl of your food processor, place the oats, flour, sugar, baking soda, salt and ground cinnamon. Pulse to combine. Add the butter and pulse until the mixture is crumbly and just begins to come together. Add toasted nuts and mix until just combined.
- Press about 2/3 of the mixture onto the base of the prepared pan loaf pan (8-inch).
- Spread the date puree evenly over the oatmeal crust.
- Sprinkle the remaining dough evenly over the top of the dates, press down gently to compact. Press some whole pecans on top (optional).
- Bake for about 30 – 40 minutes or until golden brown.
- Place on a wire rack to cool.
- Once the squares have cooled, cover the pan with plastic wrap, and place in the refrigerator at least one hour or until firm enough to cut easily into squares.
These will keep, covered, in the refrigerator up to a week.
Make 8 squares.
Try it and let me know how is goes. Feel free to share this recipe and let’s get the community baking!♥
Recipe Adapted from: Joy of Baking