orange-date dessert bars to use as scones

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Orange-Date Dessert Bars (from the Raw Gourmet by Nomi Shannon)

 

CRUST:

2 cups pecans (or almonds or walnuts)

1 cup oat flour

dash cinnamon

4 Tbls.raw honey (called for maple syrup)

 

FILLING:

2 cups pitted dates, sliced and soaked 30-60 minutes in juice

3 Tbls. water

juice of 1 large orange

zest of 1 large orange

 

Zest the orange, then juice it. In a small bowl, combine the dates with the

water and orange juice; let them soak 30-60 minutes. Prepare the oat flour while

the dates soak. Either using a grain mill or coffee grinder.

 

For the Crust; Place the nuts in a food processor and process until coarsely

ground. Add the oat flour then pulse to mix. Add the cinnamon, then the honey

(maple syrup), 1 tablespoon at a time, until the mixture holds together. If

necessary, add additional water or more maple syrup.

Lightly oill a 9-inch square pan. Press 1/2 of the crust into the bottom of pan;

reserve the remaining 1/2 of the crust mixture.

 

For the Filling:

After soaking the dates 30-60 minutes. In a food processor, combine the dates,

soak water/juice and zest; puree until smooth. Spread the date mixture over the

crust. Crumble remaining 1/2 of crust over top. Press the mixture down with your

hands or the back of a spoon to compress and smooth the top crust. Place the

mixture in the sun for several hours or dehydrate it until the top is warm to

the touch. Yields app.30 bars.

 

Variation: Use dried apricots, apples, pears, pineapple, fig, or peaches,

(soaked 4 hours) in place of the dates.

If put into a pie dish, they would be cut into wedges. I used an 8-inch square

pan. ENJOY!

 

 

 

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