Sunday, 11 December 2011

Coconut Date Bars

I’ve been doing a pretty good job of using up what we have in our store cupboards, including tinned and dried goods, but with the good comes a little not so good.  I am also out of honey, maple syrup and golden syrup - so this means that no flapjacks were made this weekend. 

Instead I made use of some other ingredients to go with my oats: dessicated coconut and dates. 
The dessicated coconut seems quite perfect for this time of the year, looking like snow flakes, thankfully the subtle-sweet edible kind.  The chocolate coloured Kimia dates are imported from Iran. They were neatly packed in the box like dominoes. On the side of the box there was lots of interesting information, including the health property benefits of consuming dates such as Vitamin A - good for the skin, Vitamin B1 - regulating the digestive system, and Vitamin B2 to help the absorption of food (metabolism). Well regardless of the health benefits, I found them quite tasty, fleshy and juicy. Unlike other dates that can be a bit on the dry side plus you have to chew them to extract the flavour, these are soft and almost melt in your mouth like date syrup.

These 'Coconut Date Bars' are a little crumbly on top and not overly sweet.  The sweetness comes namely from the date-coconut filling.  I actually think they make a lovely change from the flapjacks.  Do try them if you get the chance.
I am sharing some of these 'Coconut Date Bars' with Raksha at Raksha's Kitchen who is hosting Cook Eat Delicious - Desserts this month.  The theme for December is Coconuts.  This food series was founded by Raven at  Cook Eat Delicious

Coconut Date Bars
Makes 6 - 9
275g pitted and chopped dates
75g vegan margarine or butter
60g brown sugar
180g plain flour
½ teaspoon cinnamon
½ teaspoon baking powder
90g rolled oats
50g dessicated coconut
Combine the dates and 200ml water in a small saucepan and simmer for about 15 minutes, stirring occasionally, until the dates are soft.
While the dates cook, melt the margarine or butter with the sugar, then pour into a mixing bowl.  Sift the flour, cinnamon and baking powder into the bowl, add the oat and mix until blended.  The dough will be crumbly.  Firmly pat about two thirds of the dough into a baking pan measuring 8 inch square. 
Preheat oven to gas mark 6.
Stir the coconut into the cooked dates.  Spread the date mixture evenly over the crust.  Then scatter the remaining dough over the date layers as a topping.  Bake for about 30 minutes, until the topping is golden and dark brown around the edges.  Cool for 30 minutes before cutting into 6 to 9 squares.  In a sealed contained, they will keep for up to 2 weeks.  Adapted from Moosewood Restaurant Celebrates.


  1. I like the "Medjool" dates - soft and tasty. Nice with a good piece of cheese...

  2. I love dates! In Islam, it is a 'Sunnah' which means a tradition of the Prophet to take a date for breaking fast. We once bough this bottle of date cordial, but I never tried it. I've yet to try using dates in baking.

  3. they look very scrummy i could eat one right now :-P

  4. davvero meravigliosi complimenti il tuo blog è fantastico mi sono aggiunta se ti va passa

  5. Ooooh! These look gorgeous!! What a perfect way to showcase dates! My mother recently sent me some lovely dates from Jordan, and they are sticky-gooey and candy like just like you describe here - heavenly!

    I well remember cooking only from our pantry in preparation for our move just a few months ago - I found it challenging and fun all at the same time!

  6. I love the look of these. These are the sort of snacks I wish I made more often, as they keep well and are quite portable - and so much better (in so many ways) than buying pre-made snack or cereal bars. Interesting insights to kimia dates too, I'll have to look out for them.

  7. Two of my favourite ingredients in one bar mmmm! Guess what I will be making this evening! xxx

  8. Wow, thanks for sending this to CEDD 5 :)

  9. Thank you Mark.
    I like "Medjool" dates too, but these were a nice change. Never had dates with cheese though, will give them a try this evening.

    Thank you for sharing Sumaiyyah.
    These bars will then be quite appropriate as breakfast bars.

    I've not heard of date cordial, now that does sound quite interesting.

    Thank you LITTLE CRAFT BOY.

    Thank you so much Giovanna.
    It is very kind of you to add me to your list.

  10. Thank you Astra Libris.
    Oh I am so pleased to read that you have had the opp to try some good dates too. There is nothign quite like it.

    Yes one of the reasons I am cookign for from the pantry is to use up grub before we move, don't want to be carrying unnecessary stuff.

    Thank you Kari.
    These do keep well, up to two weeks apparently, but I don't think they will last that long.
    Hopefully you'll be able to find some Kimia dates at your specialist South Asian ethnic store.

    Thank you MegSmith.

    Thanks Fran.
    I really hope you like it. I know for sure that I will be making them again.

    Thank you for hosting Raksha.

  11. These look really delicious, a different type of baking I need to get into.

  12. Those dates look so much better than the last package I bought--they were a little too dry. I'll have to keep an eye out for Kimias. Love coconut--the flapjacks look delish!

  13. Forgive me Javelin Warrior,
    I'm stilla bit sleepy headed and pressed delete to your comment - eek - I am so sorry. Yes, I know my loss :(

    Thank you Lauren.
    These are really good. I hope you find Kimia dates, or similar good juicy ones!


If you’ve tried one of my recipes, Please let me know by leaving a comment below or tagging me social media with @SeasonalShaheen.

Thank You