Recipe from: Indra McMorran, Armstrong, BC
A dessert that's been around for many years, and for good reason! Using barhi dates instead of the traditional deglet or medjool gives this dish a whole new flavour.
8 oz pitted barhi dates, or approximately 1 3/4 light packed cups, you can also use whichever dates you have on hand, I however think barhi dates are great in this recipe!
1 cup all purpose flour
1/2 tsp baking soda
1/8 tsp salt
1/2 cup butter
2 tbsp water (optional)
1 cup palm sugar or brown sugar
2 cups rolled oats
1/2 cup pecans or walnuts, chopped
Combine pitted dates and 1/2 cup of water in a saucepan on high heat and stir while bringing it to a boil. Once your mixture boils, reduce heat to medium while string and mashing the dates into a paste. Remove from heat and set aside.
Combine the flour, baking soda and salt in a bowl, mix to combine. Add the butter, cutting it into the flour, you may need a knife to start with if your butter is to cold but mashing with a fork should work. Cut the butter in until it resembles very course crumbs.
Add the sugar, oats and nuts to the flour and butter mixture, using a fork to combine. If your mixture is to dry add 1 tbsp of water at a time, mixing well in between. You should be able to grab a small handful of the mixture and squeeze it into a ball without it totally crumbling apart, though some crumbs are okay.
Scoop half the mixture into the bottom of a 8×8 inch baking dish, press it in as firmly as you can with your hands. Top the bottom crust with your date mash and spread it around evenly. Now add the rest of your crust and lightly press it in, you don’t want to use to much force but you want it to evenly cover the dates and stick together.
Bake in a pre-heated oven at 350 fahrenheit for 25 minutes, or until your crust looks dark golden brown.
Let your date squares cool before cutting and serving, the cooler they are the firmer they’ll be. Enjoy!