Date Bars

Have you ever noticed what is in most granola bars? And what is not in them? Not really the best choice for healthy eating. On top of that, G has had some digestive problems and we have been going through a lot of diet experiments to help her. Commercial granola bars, her favorite post-swim, post-ballet snack don't really help. So I set out to make a bar that includes the best things for her tummy, at least the best things we have found to date.

Christie helps with the experiment

What did I want to get in there? Chia and flax seeds, specifically, for fiber, water retention, fats, and protein. Also, fruits that help move things along the digestive system, like dates, prunes or figs. Coconut has some helpful fats and could go in a bar, but avocado is probably asking too much!

Looking around, I found some potential recipes and started playing around with ingredients and techniques. This is what I settled on but the recipe is really flexible. Don't want nuts? Use alternative butters and sunflower seeds or coconut in place of almond. Vegan? Use maple syrup instead of honey. Prefer fruit to chocolate? Use dried cherries instead of chocolate chips. I haven't tried them with figs or prunes in place of dates but if you soak them in hot water, they will probably work.

Pressed into pan by hand, waiting for final "smoosh"

 The key to a bar that holds together well enough to eat it without making a giant mess is the pressing. Once everything is in the pan, it needs to be pressed in by hand then well smooshed down by a second pan on top of the mixture. Since the base of my loaf pans are slightly narrower than the top, I find another loaf pan is perfect for the smoosh. Plastic wrap or parchment just helps keep things neat and easy to turn out of the pan for chilling.

The slab after pressing and chilling

 Chilling the slab makes it easier to cut. You don't have to store the bars chilled but I find they get a little too soft above 75 F or so, at least too soft for a preschooler to eat neatly.

Cut and wrapped

Date Bars

1/2 cup pitted dates (soak in hot water for 10 minutes then drain if they seem dry)
2 Tablespoons chocolate chips
3 Tablespoons nut or seed butter
2 Tablespoons honey, maple syrup or agave
3/4 cup rolled oats
1/4 cup almond meal, chopped nuts, shredded coconut or sunflower seeds
1/4 cup flaxseed meal
2-1/2 Tablespoons chia seeds soaked for at least 1 hour in 5 Tablespoons water
1 teaspoon cinnamon

Process dates in a food processor or blender until finely chopped. Add chocolate chips and pulse to chop chocolate a bit smaller (or use mini chips).

Combine nut butter and honey in a small bowl and heat just until easy to pour.

In a large bowl, combine all ingredients and stir well to combine. If you find it is too hard to stir by hand, you could throw everything in the food processor and give it a few pulses instead.

Line 4x8-inch loaf pan with plastic wrap or parchment paper, leaving sufficient overhand to wrap over top of bars. Lining is optional, but I find it makes things easier to press and move. Press down with your fingers to pack into the base of the pan. Fold plastic or parchment over top of slab and, using another loaf pan, press down hard until the slab is very compacted. Chill slab in refrigerator for at least 30 minutes.

Unwrap slab and cut into 8 bars. Store in the refrigerator or at room temperature depending on your climate and texture preference.