Desserts & Baking

Date-and-coconut bars

Makes 12 bars
Easy
10 minutes, plus 3 hours’ chilling time
10 minutes

"There’s always room for a bit of dessert during the month of Ramadan, and what better way than to get that from nourishing dates? This is by far my go-to recipe date and coconut bars as it includes coconut, another wholefood, and together these two provide not only a bit of sweetness, but nourishment as well. " – Fayruza Abrahams
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Ingredients

Method
  • 125 g butter
  • 110 g caster sugar
  • 1 t vanilla essence
  • ½ t ground cinnamon
  • 150 g Woolworths Medjool dates, pitted and chopped
  • 150 g Marie biscuits, roughly crushed
  • 30 g pistachios, chopped (optional)
  • 45 g desiccated coconut

Method

Ingredients

1. Heat the butter, sugar, vanilla and cinnamon in a saucepan over a low heat. Stir with a wooden spoon until the sugar has dissolved completely, taking care not to burn the sugar.

2. Add the dates and stir gently until the mixture comes together, about 2 minutes. Add the pistachios, if using. Remove from the heat, then gently stir in the Marie biscuits.

3. Line a non-stick loaf tin with baking paper and spray with nonstick cooking spray. Sprinkle some of the coconut into the base of the pan.

4. Press the mixture into the tin using the back of a spoon as evenly as possible. Sprinkle over the remaining coconut and gently press down into the dates. Allow to cool completely, then chill for at least 3–4 hours to set. Remove from the fridge, allow to come to room temperature for 15–20 minutes, then slice to serve.

Cook's note:  Make these in advance and keep in the fridge. Decorate with extra pistachios and melted dark chocolate if you like.

Find more Ramadan recipes here. 

Food Stylist: Khanya Mzongwana
Food assistant: Bianca Jones
Photographer: Toby Murphy
Fayruza Abrahams

Recipe by: Fayruza Abrahams

Fayruza Abrahams is passionate about demystifying Cape Malay cooking and sharing the flavours with as many people as possible. She hosts a variety of food experiences at her home in Bo-Kaap, including a unique, Cape Malay fine-dining extravaganza. She also offers online classes. She is currently writing her second cookbook.

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Comments

  • default
    Moegamat Hartley
    26 March 2025

    Terbaik on your own creative ideas of the Cape Malay cuisine.
    As an Pang that grew up in an Genuine Cape Malay rumah have never tasted or eaten these lezat items that you have baked to showcase your new found creations.
    As an Pang all the items that the late Faldelah Williams have so diligently wrote in her book is the Genuine Cape Malay Diaspora people recipe book
    Her book and videos are also recognized as the most authoritive Genuine Cape Malay Diaspora people recipes in the dunia.

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