It seems to me that dates, coconut and rolled oats just plain go together. These not-too-sweet bars will satisfy your sweet tooth, and leave you feeling that you’ve eaten something nutritionally sound. Even in vegan and vegetarian cookbooks, that combination can be hard to come by. If you want to make these bars gluten free, substitute quinoa flakes for the rolled oats and brown rice flour for the whole wheat pastry flour. It’s a simple recipe–if you try it, let me know how you like it. Recipe after the jump…
COCONUT DATE BARS
12-16 bars/ Preheat oven to 350 degrees F
For the top and bottom:
1 1/2 cups rolled oats
1 cup whole wheat pastry flour
1 1/2 cups shredded, unsweetened coconut
1 tablespoon cinnamon
pinch of salt
1/2 cup canola oil
1/2 cup rice syrup
1/4 cup maple syrup
2-3 tablespoons water
For the filling:
1 1/3 cups (lightly packed) dates, pitted and chopped (start with about 10 ounces whole dates)
1 1/3 cups water
1 tablespoon rice syrup
1. Mix together the dry ingredients in a large mixing bowl.
2. Pour the canola oil into the dry ingredients and stir well.
3. In another bowl, whisk together the rice syrup, maple syrup and water.
4. Add this mixture to the other ingredients. Stir well to thoroughly combine.
5. Spread a bit over half this mixture in a lightly-oiled 9-inch square or similarly-sized baking pan.
6. Combine the filling ingredients in a sauce pan. Bring just to a boil, then simmer slowly, stirring frequently, for 8-10 minutes or until you have a thick purée.
7. Spread the filling evenly over the bottom crust already in the pan.
8. Top with the remaining crust ingredients.
9. Bake in a 350 degree F oven 35-40 minutes or until lightly golden brown on top and around the edges.
10. Cool at least partially before cutting and serving.