Mediterranean date bars

I’m generally a chocolate dessert person – for years, I was ONLY a chocolate dessert person. But I’m always on the lookout for recipes that are outside of my norm, lower in sugar, and/or incorporate a new trick. This checks all those boxes. (It also checked all the dessert boxes for a new friend, which made them the perfect thank you gift.) Inspired by these no bake date bars, I tweaked a bit here and there for my own tastes and was thrilled at the result. Sweet enough for dessert, healthful enough to eat for a mid-morning snack and easy enough to whip up in about 30 minutes (even stuffing all those dates). They’re also adaptable – use whatever nuts you’re nuts about.

A little goes a long way – these are FAR richer than you’d expect.

You’ll need:

  • 24 – 26 pitted dates
  • 24 – 40 almonds (we’ll talk about the range in the instructions)
  • 1 cup coconut oil
  • 1 T vanilla
  • 4 T honey
  • 1 1/2 c flour
  • 1 c chopped pistachios

Get cooking:

  1. Stuff each date with 1 – 2 almonds. (This is the reason for the range – some dates took 1, some 2.)
  2. Line dates close together in the bottom of a dish (I used a pie dish, I suspect an 8×8 pan would be fine, too).
  3. Melt coconut oil over medium heat. Add vanilla, honey and flour. Cook for 5 – 8 minutes, until the flour turns golden.
  4. Pour mixture over dates, spreading to evenly cover (as well as you can,).
  5. Sprinkle pistachios over top, pressing into the batter.
  6. Refrigerate at least an hour, and slice with a sharp knife. (I found this made about 14 servings – again, it’s REALLY rich.)

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