Seeded vanilla date bars (Recipe Redux)

It’s time for Recipe Redux again! This month’s theme is “Bars and Bites for Brown Bags,” and bloggers were asked to share their favorite granola bars or balls to jazz up a portable lunch. As someone who packs lunch often, I know that brown bag meals get boring pretty quickly. These bars do a great job of spicing up any lunch hour, and they’re one of my favorite recipes to date (pun totally intended). They’re chewy, delicious, and a great contrast of sweet and salty flavors. 

What’s so great about dates?

Dates are high in a type of fiber called beta-D-glucan. Beta-D-glucan is a soluble fiber, meaning it dissolves in water. This type of fiber has been shown to help lower “bad” LDL cholesterol and raise “good” HDL cholesterol. Because of its ability to absorb and retain water, soluble fiber slows down digestion and the rate of stomach-emptying, which means you feel satiated longer. 

Seeded vanilla date bars
Makes one 8×8 pan

1/2 cup pepitas
1/2 cup unsweetened shredded coconut
1/2 cup sliced almonds
1/4 cup sunflower seeds
2 teaspoons sesame seeds
30 deglet noor dates (medjool could also work, but omit the honey and water)
1 tablespoon honey
1/2 teaspoon vanilla
1/2 teaspoon salt
Splash of water

1. Line an 8×8 pan with parchment paper and set aside.
2. Combine the pepitas, coconut, almonds, sunflower seeds, and sesame seeds in the bowl of a food processor and pulse 20-30 times until the nuts and seeds are slightly broken down but still chunky. Transfer to a large bowl.
3. Add half of the dates, honey, vanilla, and salt to the bowl of the food processor and run the processor to create a paste. Add the remaining dates one at a time and process until smooth. Scrape down the bowl once or twice throughout to ensure a smooth mixture. You may need to add a splash of water to get the dates to come together. 
4. Add the blended date mixture to the bowl with the nuts and seeds and use your hands to thoroughly combine the wet and dry mixtures. This should take 2-3 minutes. Dump the mixture into the parchment-lined pan and pack it firmly and evenly into the bottom. Refrigerate for 1-2 hours until cold, then cut into bars. Keep refrigerated until ready to eat.