Recipe – Date Bars

Prep Time

20 minutes

Cooking Time

20 minutes

Yields

25 squares

Ingredients

Dry

  • 1½ cup oats (divided)
  • ½ cup unsweetened coconut
  • 5 Medjool dates (1/2 cup pitted and packed dates)
  • ½ cup walnuts
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda

Wet

  • 1 egg
  • 2 tablespoons ground flax
  • ¼ cup coconut oil

Date Layer

  • 15 Medjool dates (1½ cups pitted and packed dates)
  • 1 teaspoon lemon juice
  • ½ teaspoon sea salt

Directions

  1. Preheat oven to 325º f.
  2. Add ¾ cup oatmeal to a food processor bowl, and process until the oats form a flour.
  3. Add coconut and dates. (The mixture processes best if you break up the dates into quarters as you add them to the processor.)
  4. Process until the dates are broken up and incorporated into the mixture.
  5. Add the other ¾ cup oatmeal, walnuts, sea salt and baking soda.
  6. Pulse 5-8 times, until the walnuts are chopped, but still a bit chunky.
  7. In a small bowl, mix together the egg, flax and coconut oil.
  8. Add to the mixture in the food processor, and pulse until combined.
  9. Reserve ½ cup of oatmeal mixture to use as a topping.
  10. Line an 8 x 8 pan with baking paper.
  11. Add the rest of the oatmeal cookie mixture to the pan, and press down into an even layer.
  12. Rinse out the food processor, and add date layer ingredients.
  13. 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.
  14. 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.)
  15. Crumble the reserved ½ cup of oatmeal mixture over the top.
  16. Bake for 18 minutes.
  17. For best results, completely cool before slicing. (Freezing before slicing makes even nicer bars.)

Notes

These bars can be stored in the fridge for up to a week and in the freezer for 3 months.

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