this is the other variation on the bars i posted about last week. these may not be as photogenic as their strawberry counterparts, but they are super tasty! i thought the strawberry bars would be the popular picks of the bunch, but it was the date & pecan cinnamon swirls that were the hit of the party. they sold out! these are mildly sweet, so they are perfect for breakfast. as always, you could adjust the amount of sweetener you use to your taste, but i wouldn’t leave it out completely. the honey is what makes these bars a bit sticky and holds them together very nicely! i would love to see variation on this, but the dates are so wonderful here that they are great just the way they are. for an extra sweet treat, sprinkle a little brown sugar on top before baking.
date & pecan cinnamon swirls
-for the base:
1 jar (16 oz) almond butter
1/2 cup honey, or to taste
1 tbsp vanilla
1/2 tsp cinnamon
-for the swirls:
4 oz (1/2 block) softened cream cheese
2 tbsp honey
1 tbsp vanilla
-for the pecan stir-in:
2 tsp cinnamon
1 cup pecans, chopped
1 cup dates, chopped and pitted
method: preheat oven to 325f. prep a 9×13″ glass baking dish by coating it with oil.
over low heat, toast cinnamon and pecans until they become fragrant. careful, nuts burn quickly! set aside to cool.
to make the swirl mixture, whip cream cheese, vanilla, and honey together with mixer until creamy and smooth. set aside.
now make the base. using hand mixer or stand mixer, whip the almond butter until smooth. add eggs, honey, and vanilla. mix until well combined, but do not over mix or it will make a dense finished product. mix in the baking soda and salt. by hand, stir in nuts and dates.
pour batter into baking dish in an even layer. yes, it’s a little sticky and may be kinda hard to spread out. do your best.
now drop cream cheese over batter by the teaspoonful and use a knife or toothpick to swirl. sprinkle a little brown sugar on top and pop it into the oven.
bake for 35 minutes. let cool for a few hours before cutting.