• 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!