Healthier Date Bars are a twist on a classic that never goes out of style! This updated version is made just a touch healthier!
I never met my husband’s Grandma Langhoff (aka Viola), but she had to be a pretty special lady. Any woman whose hubby (after they’ve been married for close to a lifetime) hugs her so tightly that her glasses get pushed up has got to be a goddess. (See next photo…..I’m told Grandpa Louie was quite the pistol, too.)
The first time I had Grandma Langhoff’s date bars, my husband was baking a bunch of things to give to his employees at Christmas.
You did read that right….. “My husband was baking……” He’s very good at baking which I’m grateful for because I’m not a big baker.
Louie and Viola Langhoff
When my hubby was making the date bars, my quiet (well, maybe not-so-quiet) response was: Eww.
I’ve never been a fan of dried fruit. Raisins, prunes and even sun-dried tomatoes give me pause. Fruit cake? Don’t even. Somehow, though I’ve fallen in love with dates. There were a few pieces of the date bars left after my hubby’s baking extravaganza and I couldn’t stop eating them! I later tried Medjool dates and they tasted like candy to me!
For someone who is not into baking or dessert-making, I love something sweet at the end of a meal. With dates, I can satisfy the craving and think I’m doing something good for myself!
On a recent trip to Costco, I spotted 3-pound bags of organic dried, pitted dates. Time to make Grandma Langhoff’s delicious and chewy date bars!
I can never leave a recipe alone as written. I wanted to update Viola’s date bars and make them more healthful.
How these are more healthy:
- Instead of the regular white sugar Viola used in the date filling, I used coconut sugar which is not as sweet as white sugar and is lower on the glycemic index.
- I kept the brown sugar used in the crust and topping but substituted a cup of whole wheat flour for a cup of white flour.
These Healthier Date Bars are not a total health overhaul, but little changes to your everyday diet go a long way!
Grandma Langhoff chopped the dates by hand because food processors probably weren’t around when she was alive and most certainly they couldn’t afford one if they were around.
Chopping the dates is a sticky exercise but a worthwhile one. Whenever a package states “pitted,” don’t believe it. Be sure to check each one!
For more great classic desserts sure to please, be sure to try my:
Lighter Mini Cheesecakes
Enjoy a lighter, healthier Easter with Lighter Mini Cheesecakes. Less guilt and portion control!
Grilled Pound Cake with Balsamic Macerated Strawberries and Mascarpone Cream
An Italian twist on American strawberry shortcake, this easy and elegant dessert is perfect for entertaining.
Whole Wheat Ancho Chili Brownies
Intensely chocolatey Whole Wheat Ancho Chili Brownies also pack a little heat with a touch of smokiness for a seriously delicious combination!
Blueberry Crumble Bars
Blueberry Crumble Bars are an easy and delicious way to enjoy blueberries this summer berry season! Frozen berries work just as well so you can enjoy this divine dessert all year long!
Easy Raspberry Coffee Cake
Easy Raspberry Coffee Cake is one of my mom's award-winning recipes! A finalist in the 1990 Wisconsin Berry Recipe Contest, it's sure to be a hit at your house, too!
How to Speed Bake an Apple Pie (Or Any Fruit Pie) - Pie in Half the Time!
Here's an amazing tip you're going to love and it's just in time for the holidays! Here's how to speed bake an apple pie (or any fruit pie)! Pie in half the time!
Helpful Tools and Equipment to make Healthier Date Bars (Affiliate Links):
Healthier Date Bars
Healthier Date Bars are a twist on a classic that never goes out of style! This updated version is made just a touch healthier!
Ingredients
- 2 pounds unsulfured pitted dates (5 1/2 to 6 cups), finely chopped
- 1 cup water
- 1 cup coconut sugar
- 2 1/2 cups quick oatmeal
- 2 sticks salted butter (room temperature but not soft)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup brown sugar
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees.
- Using the wrappers from the butter, lightly butter a 15 x 11 (approximately) rimmed baking sheet. Set aside.
- Combine dates, water and coconut sugar in a saucepan.
- Bring to a boil, reduce heat to low and simmer 5-7 minutes or until it turns a soft spreadable consistency. Let cool to room temperature.
- Combine oatmeal, butter, flours, brown sugar and baking soda in a large bowl. Mix together with your hands until crumbly.
- Press half the crust mixture firmly into the prepared baking sheet.
- Carefully spread date filling evenly over the bottom crust. Sprinkle the remaining crust mixture over the top and lightly press filling on top of the date mixture so it sticks to the filling.
- Bake for 25 to 30 minutes or until a light golden color.
Nutrition Information
Yield
16Serving Size
1 barAmount Per Serving Calories 431 Total Fat 13g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 4g Cholesterol 30mg Sodium 176mg Carbohydrates 81g Net Carbohydrates 0g Fiber 6g Sugar 59g Sugar Alcohols 0g Protein 4g
Apoorva Raghavan says
Carol says
marti says
Carol says
Faith (An Edible Mosaic) says
Matt @ Plating Pixels says
Anita says
Kimberly @ The Daring Gourmet says
Brandon @ Kitchen Konfidence says
Cynthia | What A Grl Eats says
Ginny McMeans says
Maris (In Good Taste) says
Megan Keno says
Michelle at A Dish of Daily Life says
Alice says
Alisa Fleming says
Carol says
Claudia | The Brick Kitchen says
Carol says
Clarice says
Remya @ Forks N Knives says
Carol says