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INGREDIENTS
1 cup pitted chopped medjool dates
2 cups toasted pecans, chopped
1/2 cup whole wheat flour
1/2 teaspoon baking powder
pinch salt
2 eggs
1/2 cup maple syrup
1/2 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees. Lightly oil or butter an 8x8 baking pan.
Mix together dates and pecans in a large bowl. Set aside.
Stir together flour, baking powder and salt.
Add to date pecan mixture and stir well to coat completely.
Beat together eggs, maple syrup and vanilla.
Pour over date mixture and stir until no flour traces are visible.
Push batter into prepared pan. Use the back of a spoon to smooth into an even layer.
Bake 30-45 minutes. Bars are cooked when edges are browned and center is firm to the touch.
Traditional doneness tests using a toothpick are not accurate due to the sticky nature of the cooked bars.
Cool at least 15 minutes before serving. Bars cut more easily when completely cooled.
Cover leftovers.
Store at room temperature for up to 4 days or refrigerate.

Copyright © 2017 Stefanie Samara Hamblen