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.
- 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
- Stuff each date with 1 – 2 almonds. (This is the reason for the range – some dates took 1, some 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).
- Melt coconut oil over medium heat. Add vanilla, honey and flour. Cook for 5 – 8 minutes, until the flour turns golden.
- Pour mixture over dates, spreading to evenly cover (as well as you can,).
- Sprinkle pistachios over top, pressing into the batter.
- Refrigerate at least an hour, and slice with a sharp knife. (I found this made about 14 servings – again, it’s REALLY rich.)