It is hard to avoid dessert during the holidays. Cookie swaps, parties, and leaving cookies out for Santa are traditions that call for sugary treats. My Santa preferred Diet Coke over milk.
Cookies are often involved in great memories during Christmas. I remember my mom making many different kinds of cookies that were often made from recipes passed down from generation to generation. These cookies were usually only made once per year.
I have been known for making my fair share of cookies and bars to hand out as gifts to co-workers. This year I wanted to make something that avoided sugar but was just as sweet. I updated an old recipe I used to make that called for brown sugar and corn syrup (two things I try to avoid now).
What are your traditional family holiday cookies or desserts?
- 1 Cup Raw Almonds
- 2 Tbsp Coconut Oil
- 6 Dates, pitted
- 12 Dates, pitted
- 8-12 Tbsp Warm Water
- 1 Egg
- Pinch Sea Salt
- 1 Tsp Vanilla
- 1 Cup Raw Pecans
- Preheat Oven to 375 degrees.
- In a food processor, process the almonds until they are finely ground almost into a flour.
- Add the coconut oil and pulse a few times.
- Add the dates, one at a time, while the processor is running until the dates have made a paste.
- You should be able to pinch the mixture with your fingers and it sticks together.
- In a 8x8 pan lines with unbleached parchment paper press the crust into the bottom with your fingers.
- Set the crust aside.
- To make the filling, I find a blender makes a better date paste.
- In a blender add the dates and a couple Tbsp of the warm water.
- Run the blender and add more water 1 Tbsp at a time until a paste forms and the mixture is not clumpy.
- Pour the date paste into a mixing bowl.
- Add the vanilla, salt, egg, and pecans.
- Spread the mixture over the crust.
- Bake in the oven until set about 15-20 minutes.
- Let cool and let set in the fridge overnight.
- Cut into bars and serve.