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Spiced date bars recipe

Spiced date bars recipe

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  • Recipes
  • Ingredients
  • Fruit
  • Exotic fruit
  • Dates

These high-fibre bars are perfect when you're craving something sweet. They are warmly spiced and flavoured with brown sugar, dates and walnuts.

12 people made this

IngredientsMakes: 16 bars

  • 85g plain flour
  • 150g dark brown soft sugar
  • 4 tablespoons finely chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 145g dates, pitted and chopped
  • 2 eggs, beaten

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4. Lightly oil 20cm square baking tin.
  2. Combine all ingredients except eggs; mix well.
  3. Add eggs and stir until dry ingredients are moistened.
  4. Spoon batter into tin. Bake about 25 minutes, until skewer inserted into centre comes out clean. Cool slightly before cutting into bars or squares.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (16)


I thought these were amazing. I just happened to have some chopped dates around that I needed to use up. I was very happy the way these turned out! I did add 1 c. of milk chocolate chips for an extra kick. I'll be making these for Xmas gifts!-12 Dec 2005

by Teresa Martinez

Great recipe. There's this great Web Site that sells fresh dates from Israel. They're delicious. The site is Just in case anyone else out there loves making recipes with dates.-14 Apr 2008

Spiced Date Walnut Bars

I made this recipe when I was pregnant, as there is some research indicating that date consumption might be linked to an easier labor (maybe I didn’t eat enough, because it did not work for me, lol).

Pregnant or not, dates are high in fiber, and a great alternative to processed candy/sweets. Walnuts and coconut add healthy fats and texture, and the spices—cardamom and cinnamon—give these little treats great flavor and a host of other health benefits.


1 cup unsweetened coconut flakes

Add the dates, walnuts, cinnamon, cardamom and salt to a food processor, and grind until they are well combined and can form a ball. You may need to scrape the sides a few times, but some chunks are ok!

Put one cup of shredded coconut in a bowl and set aside. Lay some parchment paper down on a cutting board or your countertop, and roll out the date-walnut mixture. I like to roll into logs and cut into one inch bars, but you could also roll these into balls.

Once you have your desired shape, drop the bars one-by-one into the shredded coconut and coat completely. Repeat with all of the bars, and store in an airtight container until ready to consume. I like to keep these in the fridge, but they can be kept at room temperature as well.

* If your dates are really hard, you may need to soak them in warm water before adding to the food processor.

Recipe Summary

  • 1 ½ cups all-purpose flour
  • 1 cup whole-wheat flour
  • ¾ cup chopped pitted dates
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cinnamon
  • 1 ¼ cups sugar, divided
  • ½ cup vegetable oil
  • ½ cup applesauce
  • 1 tablespoon water
  • ¼ teaspoon vanilla extract
  • Cooking spray

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 6 ingredients (flours through cinnamon) in a large bowl make a well in the center of mixture. Combine 1 cup sugar, oil, applesauce, water, and vanilla in a bowl add to flour mixture, stirring just until moist. Cover and chill 1 hour or until firm.

Shape dough into 36 balls, and roll the balls in 1/4 cup sugar. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until lightly browned. Cool 1 minute on pans. Remove from pans, and cool on a wire rack.

Spiced Date Oaty Bars (Vegan)

With all the rain, grey clouds and that type of weather that gives you a headache we have been having as of late, I haven’t been craving summer treats such as strawberries and ice-cream, but rather comforting oaty goodness and wow, do these bars deliver. Reminiscent of autumnal comfort foods, oats, cinnamon and sticky gooey dates – these may seem out of place in the middle of summer however as soon as you try these you’ll want to make them all year round, come rain or shine.

This recipe has been adapted from The Middle Eastern Vegetarian Cookbook, a beautifully designed cookbook with a great range of middle eastern drinks, mezzes, main meals and desserts. I wouldn’t go as far to say these bars are ‘healthy’ however they are certainly a better alternative than many sugar laden cereal bars or flapjacks that you find in the supermarkets. Not only are these bars extremely simple to make, they require no fancy ingredients and are ridiculously moreish thanks to the addition of sticky sweet dates and the salty, crunchy pumpkin seeds.

How Many Calories and Weight Watchers Points in these Date Bars/Squares?

According to my calculations, each bar has about 176 calories and

8 *SmartPoints (Green plan)
8 *SmartPoints (Blue plan)
8 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)

I love to serve these old fashioned date squares as a rustic home-style dessert following a casual family dinner, when enjoying afternoon tea with a special friend, and I’ve even been known to indulge in date squares for a quick and tasty breakfast treat every now and then.

Recipe Summary

  • 1/2 cup (1 stick) unsalted butter, plus more for pan, room temperature
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup packed light-brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pitted dates
  • 3/4 cup toasted chopped pecans

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Cut a piece of parchment paper to fit in the bottom of the pan place it in the pan, then butter the paper.

In a medium bowl, whisk together flour, baking powder, and salt. With an electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla beat until combined. Add flour mixture, and beat until just combined. Stir in dates and nuts.

Spread batter in prepared pan. Bake until golden brown on top and a toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Cool completely on a wire rack. Run a knife around edges to loosen, then cut it into bars using a serrated knife. To cut the baked dough into 18 bars, make 3 cuts horizontally and 6 cuts vertically.

Holiday Date Nut Cookie Bars

This year I’ve decided to try a bunch of new baking recipes in anticipation of the holidays. Holiday Date Nut Cookie Bars originally comes from an old Penzey’s magazine (remember that wonderful short-lived Penzey’s magazine?) and I’ve had it for years, waiting for the right time to make it.

Except for chopping the dates (which is a sticky business) and the walnuts, these cookie bars are easy to make.

Cinnamon, nutmeg, and cloves provide that wonderful holiday smell while they’re baking. They’re definitely warm and comforting.

Not everyone is crazy about dates, but they do go well in these little cookie bars, along with the crunchy walnuts. Holiday Date Nut Cookie Bars aren’t fancy or decadent – they’re rather simple, well-spiced, and very tasty. I like the addition of the crunchy sugar sprinkled on top.

If you’re looking for a ‘wow’ cookie, this probably isn’t it. But if you’re looking for a delicious addition to the holiday cookie platter, this is it.

I got a ‘hey, these are good” from Bret – that’s high praise! Warm and inviting, they go well with a cup of tea or hot apple cider.

Soft Date and Oat Bars

I don’t have a sweet tooth, but after receiving a copy of “Sweet” by Yotam Ottolenghi and Helen Goh for Christmas, I added post it notes to 3/4 of the pages with great anticipation, dreaming of delicious desserts, cakes, cookies and preserves.

I have to confess at this point that I have had mixed results making Ottolenghi recipes. Before you jump to his defence, I must say I love his philosophy, his ideas and enthusiasm, but I’ve been disappointed by many recipes that I’ve made from his books, so disappointed that I now rarely take them off my bookshelf. The recipes in “Sweet” which Ottolenghi co-authored with Aussie chef Helen Goh are unchartered territory for me, so finally, at a whim, I tested my first choice, Soft Date and Oat Bars.

The preamble to the recipes likens these oat laden bars to British flapjacks, a sweet and chewy coffee shop staple which I developed quite a taste for we last visited the UK, but these are much much better than that. Yes there are oats like a flapjack, but this recipe also has seeds and nuts and fruit, sending it in the direction of a commercial packaged muesli bar, but again, much much better.

It may seem to be a waste of time roasting the nuts and toasting the seeds when they are going into the oven mixed into the batter, but I believe it’s the crunchy textural element and toasty depth of flavour that makes all the difference here, so don’t be tempted to eliminate that step. The remainder of the recipe is fairly straightforward, melt and mix.

I made a few modifications to the recipe to avoid having to make a dash to the shops, but judging by the speed this first batch of bars disappeared, it’s a recipe worth making again and again.

My kitchen is around 26C most of the time so the bars were quite soft stored at room temperature. We preferred their firm but chewy texture straight from the fridge.

Soft Date and Oat Bars

200g rolled oats (not instant oats)

120g pitted medjool dates, diced

200g unsalted butter, diced

1 teaspoon ground cinnamon

1/2 teaspoon sea salt flakes

Preheat the oven to 170C fan forced.

Oil a slab tin, 26cm X 20cm and line with baking paper.

Put the almonds and cashews in a baking tray in a single layer. Roast for 10 minutes or until lightly golden. Allow to cool a little then roughly chop into chunks.

Place the seeds in a dry frying pan and tossing the pan frequently, toast the seeds until golden.

Process 80g of the oats so they are chopped very small but not powdery.

In a large bowl combine the whole oats, chopped oats, nuts, seeds and chopped dates, cinnamon and salt.

Mix well to combine. Use you fingers to break up any clumps of dates.

Put the butter, sugar and golden syrup in a small pan and stir over a medium heat until the butter is melted.

Remove from the heat, add the lemon juice then pour the mixture over the dry ingredients.

Mix to thoroughly combine.

Press the mixture evenly into the slab tin with the back of a spoon.

Bake for 35 minutes until bubbling and golden brown, about 35 minutes.

Remove from the oven and allow to cool in the tin for 30 minutes before cutting into bars.

Ingredients and Their Benefits

Dates&ndash I like to use Medjool dates that are soft and chewy. Dates have so many benefits they are rich in fiber, vitamins and minerals which help to lower blood pressure. You can read more about dates in Natural Society&rsquos article. Although dates are very healthy, you shouldn&rsquot eat too much as their sugar content is high.

Hazelnuts-These nuts have many benefits as well, they are full of vitamins and minerals. They are good for our hair, skin and nails. You should try to keep the skin of the hazelnuts as they are full of antioxidants. You can read more in Best Health and Live Strong&lsquos articles.

Dark chocolate-I use with 80% cocoa. Dark chocolate is also full of antioxidants. It is good for the brain and heart. It is said that it protects us against the sun. You can read more in Healthline&lsquos article.

Let&rsquos talk about the recipe now.

I make these healthy no-bake mini date and hazelnut bars very quickly.

Spiced Date and Walnut Cookies

The Autumn season brings us its own kind of cooking and that includes cookies. Darker, denser cookies full of dried fruits, nuts and plenty of spicy goodness. Nope, this sure isn’t light and fluffy lemon bar weather. These beauties are a little bit crisp and a little bit chewy. Wonderful with that well deserved afternoon hot cup of tea, or to give to the kids after school with a big glass of ice cold milk.

I made these cookies yesterday because I had my car inspected. Yes,believe it or not, there is a correlation. Bernard Backmair is the auto mechanic down the road from where we live. Nice, maybe 40 year old guy who works his tail off. Has a wife and a couple of little girls. Doesn’t speak more than 3 words of English but he has saved the day for us several times since we arrived in Bavaria when Dan and I both had unexpected car problems. He made sure he could fit us into his already hectic schedule and when we thank him he repeatedly says “kein problem,” or “no problem.” I took my car in yesterday and decided I would bake him a batch of cookies as a way of thanking him for always helping us out. I no sooner had packed them up to deliver them to him when my doorbell rang. It was Bernard who had walked to our house to try and explain something regarding the car. Oh….he stuttered and stammered and stared at the ceiling trying to tell me something. Between me finally understanding a few words ( I don’t speak automobile) and all kinds of charades, I figured out he needed the car registration paper before he could proceed with the inspection! That solved, he turned and walked back to his shop. I really think I should have made him a double batch!

Super Seedy Granola Bars

Have you ever made granola bars that were so good you couldn’t stop eating them? Yeah, these are those granola bars. I have been loving making variations of our Healthy 5-ingredient Granola Bars. They’re so simple, quick and satisfying, I can’t help but dream up new flavors. Chocolate Chip Almond Butter? Yep. Healthy Brownie? Uh huh. Super Mega Seedy? Yeah, this is happening. It starts with seeds, and lots of them! Seeds are an essential part of a plant-based diet. They’re like little nutritional powerhouses.

  • For instance, flax and chia seed are incredibly high in fiber and healthy fats, including Omega 3s.
  • Sunflower seeds are rich in vitamin E, magnesium and selenium – nutrients that protect virtually every square inch of our bodies.
  • And hemp seeds – the healthiest of the bunch – are a complete protein, loaded with Omega 3 and 6 fatty acids, and contain all 19 essential amino acids, which are essential for optimum health.

What’s not to love about these bars? Oh, and I didn’t even talk about the oats and nuts! So many nutrients. These bars get their sweetness from two sources: dates and agave nectar – two sweeteners found in nature that I love using in place of processed sugar whenever possible. The combination of the two not only provides an irresistibly sweet bite, but also acts as the glue that holds it all together. My favorite part about making these? You get to use your hands and feel like a kid again. I love using my hands to mix the wet with the dry ingredients. Even though my hands are a sticky mess afterwards, it’s so worth it. Look at these beauties! You’re going to love these bars. They’re:

Crunchy in all the right places
Perfectly salty-sweet
Loaded with good-for-you ingredients
MEGA seedy
& Ridiculously delicious

These bars are perfect to make ahead of time for snacking when you’re short on time. I like to keep a batch in my freezer in case I have to run out the door and know I’ll be hungry later. Please tell me I’m not the only childless person who packs snacks for outings? Please?

If you make this recipe, be sure to let me know in the comments! Or, take a picture and tag it #minimalistbaker on Instagram. I want to know if it’s love at first bite (which, I suspect it will be). Cheers!


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