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