Best Ever Coconut Date Nut Bars
A mistake for good
I have a (bad?) habit of cooking multiple things at once.
Yesterday, I was making chili, mincing kale, taking photos of another recipe and making lunch, all at once. I’ve prided myself in this multitasking cooking ability. No more.
As I was about to put these Coconut Date Bars in the oven I realized I’d forgotten to add the vanilla, the coconut and the walnuts. There really was no going back. So I did the next best thing.
I measured the vanilla and drizzled it over what was supposed to the topping. Then I sprinkled the coconut over the entire pan, and then the walnuts.
Never give up hope
I kind of tossed the pan in the oven, disgusted with myself. I made sure it was on the middle shelf, in the hopes the coconut and walnuts wouldn’t burn.
I figured I’d probably need to scrape the charred coconut and nuts off after baking. Then, I’d tell my husband this is how they were supposed to look.
But guess what? I was wrong. This was a fortuitous mistake! They were actually better than my last test version!
Perfection is the death of . . . good enough???
When I pulled the unburned bars from the oven, I could barely wait for these bars to cool so I could taste them.
When I did, I was overcome with how a ‘mistake’ could turn out so well. Exposing the nuts to the heat had given them a second toasting, the coconut got a first toasting, and who’s to say what vanilla drizzled over the top did for them.
I’ve written the first two ‘mistakes’ into the recipe, below. I think I’ll leave the vanilla as a filling ingredient. Honestly? It just felt weird drizzling vanilla over the top.
Final note: While these may not be your healthiest breakfast option with your coffee, they will probably be the tastiest! They also work for dessert! Truly final note: Even if these had burned a bit with my ‘mistakes,’ my husband would still have eaten them!
Best Coconut Date Nut Bars
Print Recipe
Equipment
Ingredients
- 16 oz chopped dates
- 3/4 cup sugar
- 1 cup water
- 1 tsp vanilla
For the Crust
- 1-3/4 cup oatmeal
- 1 cup brown sugar
- 1-1/2 cup flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 cup butter, melted
Topping
- 1 cup coconut
- 1 cup chopped walnuts, toasted
Instructions
- Prehead the oven to 350. Gently toast chopped walnuts. Set aside.Make the filling by adding chopped dates, water and sugar to a small saucepan, bringing to a boil and boiling for 5-10 minutes. Add the vanilla and mix. Set aside to cool.
Crust
- Combine the dry ingredients and mix well. Add melted butter and mix till combined. Firmly press 1/2 of the mixture in lightly grased 9"x13" pan. Cover with all of filling. Sprinkle the rest of crust mixture over filling. Don't worry if there are a few holes in coverage. Evenly distribute coconut over entire pan. Do the same with the walnuts. Press lightly to ensure topping adheres to filling.
- Bake at 350 for 25 minutes – do not overbake. Once cool, cut into square and store in refrigerator or in an airtight container. Enjoy!
