Here’s a lovely, comforting yet fresh citrus twist on date bars.
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
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
- Preheat oven to 350 degrees (177 C).
- In large saucepan, over medium heat, cook filling ingredients until dates are mildly tender and liquid becomes thick, set aside.
- Mix crust dry ingredients together, then combine butter.
- 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.
- Spread date mixture over top of crust.
- Spread remaining 1/2 crust mixture over date spread (I lightly crumble, then gently press together).
- Bake bars at 350 degrees (177 C) for about 18-20 minutes, until nicely golden.
- Cut into desired wedges or squares.
- Garnish with mildly sweetened whipped cream and dusting of cinnamon as desired for dessert presentation.
