Toasted Coconut Orange Cardamon Date Bars

Advertisements

Here’s a lovely, comforting yet fresh citrus twist on date bars.

Sweet Arizona Oranges in a Bowl
Advertisements

I received a huge box of juicy, easy-peel Arizona sweet oranges as part of my Christmas gift this year. I’ve been storing them in the fridge to keep them cool. Since I’m down to the last few, I figured I would try out a recipe using some of the juice from the more riper oranges.

The combination of fresh orange with a hint of cardamon gives the filling a warm spice flavor, while the coconut in the crust balances out the richness of the dates. You can also add sliced almonds or chopped pecans as desired as well for a nutty crunch. Dried fruits like cranberry or raspberry are a yummy addition.

These are perfect as a breakfast bar, for Sunday brunch, afternoon tea, dessert, or as an energy bar for any recreational activity.

Toasted Coconut Orange Cardamon Date Bars

  • Servings: 6 large wedges or 12 smaller bars
  • Difficulty: Easy
  • Print

Such a comforting, delicious treat!

You may add a handful of sliced almonds or chopped pecans to the crust as desired for a nutty crunch. Dried fruit such as dried cranberries or raspberries are also a lovely touch.

A dollop of mildly sweetened whipped cream and dusting of cinnamon makes for a pretty dessert presentation.


Credit: ericarobbin.com

Toasted Coconut Orange Cardamon Date Bars Filling

  • 1/2 cup water
  • 1/2 cup orange juice
  • 2 tablespoons lemon or lime juice
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cardamon
  • 2 1/2 cups (425 grams) Medjool dates, pitted and roughly chopped

Date Bar Crust

  • 2 cups dry oatmeal (old-fashioned, rolled oats style or you can use Jungle oats muesli granola)
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup coconut flakes, sweetened (unsweetened is fine), toasted
  • 1/4 cup sliced almonds or chopped pecans as desired
  • 3/4 cups (1 1/2 sticks) unsalted butter, softened

Toasted Coconut Orange Cardamon Date Bars

  1. Preheat oven to 350 degrees (177 C).
  2. In large saucepan, over medium heat, cook filling ingredients until dates are mildly tender and liquid becomes thick, set aside.
  3. Mix crust dry ingredients together, then combine butter.
  4. Press 1/2 of the crust mixture into bottom of uncreased 8-inch pan (I use a cast iron skillet) or 8×8 or 9×9 baking dish.
  5. Spread date mixture over top of crust.
  6. Spread remaining 1/2 crust mixture over date spread (I lightly crumble, then gently press together).
  7. Bake bars at 350 degrees (177 C) for about 18-20 minutes, until nicely golden.
  8. Cut into desired wedges or squares.
  9. Garnish with mildly sweetened whipped cream and dusting of cinnamon as desired for dessert presentation.
Toasting Coconut
Sweet Arizona Oranges in a Bowl
Cooking Dates Over Stovetop
Toasted Coconut Orange Cardamon Date Bars
<span class="uppercase">Hello, I'm Erica </span>
Hello, I’m Erica

Recipe developer, book reviewer, and artist. Expect delicious recipes both traditional and new, book reviews of all sorts of genres, a variety of creative expression, life musings, and much more!

Advertisements

MOST RECENT


What are your thoughts? Join our conversation below!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: