coconut oil, dates, fruit, gluten free, honey, lemon, oats, persimmons, seasonal, vegan, walnuts
I am dedicating this post to my dear friend and fellow TBC (Tall Bitches Club) Sadie. A couple of weeks ago I got an unexpected package delivered to my house, when I brought it inside and saw Sadie’s return address I thought it was one of her cool paintings (that came later!) but then I saw the word “Perishable” all over the box, it was a whole box of persimmons from the tree in her backyard in California! I was speechless (hard to believe, I know) and excited beyond believe, a whole BIG box of persimmons, do you know how much these babies are at the grocery store? A lot! It took me just a bit to come up with the perfect recipe for Sadie and her family, so in the meantime we enjoyed them for breakfast. These bars are completely decadent and sweet but there is a little a secret… they are totally gluten-free and vegan! This means everyone can enjoy them, including my thoughtful amazing friend Sadie. I’m lucky to have her in my life and you’ll be lucky to have this recipe. ENJOY!
1. Sadie is sweet, tender and soft spoken but if you mess with her she’ll kick your butt!
2. The story about how her and her husband JD met and fell in love is one of my favorite stories, and when I hear the song “At Last” by Etta James I instantly think about them.
3. She’s not only a terrific friend but she’s a TERRIFIC MOM to some of the sweetest, most polite and loving little girls you’ll ever meet.
4. She’s the kind of friend who just knows when you are having a bad day and will sent a “you doing okay friend?” text. I miss her tons.
Persimmon Date Bars makes 18 bars
2 T. local honey
3 large persimmons, diced
1 1/2 c. Medjool dates, pitted and chopped
1 lemon, zest and juice
2 1/2 c. oats flour (I grind oats in my blender to make the flour)
1 c. walnuts, chopped
1/2 c. sucant (or any sugar you have)
1 c. coconut oil
2 tsp. cinnamon
1 tsp. real salt
1. Pre-heat the oven to 375 degrees. Place a small saucepan over medium heat, add all of the filling ingredients except the lemon zest and cook until tender and soft, about 10-15. Stir a few times to make sure the fruit doesn’t stick to the pan. Take the fruit of the heat and let cool just a bit, add the lemon zest.
2. Line your glass baking (9×13) dish with parchment or rub it down real well with coconut oil. I have done both, I think the parchment might work the best. In a medium bowl add all of the crust ingredients except the coconut oil, you can either cut in the coconut oil with a pastry cutter or your fingers. The last time I made these I accidentally melted the coconut oil, they turned out fine.
3. Spread half to 3/4 of the crust mixture evenly in your prepared baking dish, next spread the filling mixture over the crust. Finish with the remaining crust mixture, distribute evenly.
4. Bake 40-50 minutes, until golden brown on top. Let cool completely, (you can place them in the fridge to speed up the process!) and then slice into 18 bars. EAT!
*Note: I keep mine in the fridge, use a sharp knife when slicing them and be careful pulling out the first one.
1. Improves weight loss- lots of fiber
2. Protect and nourish eyes- contain vitamins A, C & K
3. Improves digestive system- they help you poop!
4. Cancer fighting- neutralizes free radicals
5. Detoxify the body- they help clean out the colon