Buttery and chewy, rich and decadent is how I describe this classic Philippine dessert. It’s similar to blondies, but Medjool dates and walnuts lend a deep caramel flavor and toasty crunch with a nice hint of salt. These are especially popular during the holidays, wrapped in colorful red, blue, green and gold cellophane, making them a delectable dessert that is opened like a gift. You will find these at parties passed around the table, kids and adults having tucked them away in pockets and saved for later.
Then there’s the name: I’ve asked around and done some research, and can’t find anybody who knows how these came to be known as Food for the Gods. But I have some ideas. First of all, the recipe most likely comes from a Spanish bread called pan de datiles, or date bread. Philippine cuisine was heavily influenced by American, Spanish and Chinese cooks before the dishes were “Filipinized” for use of our native terroir and palate. Dates and walnuts were considered luxurious, and the taste is certainly heavenly, so that could be the connection.
As for making them, you can use a stand mixer, but this recipe is easily done by hand. Medjool dates are soft, moist and yield the most fruit. Chilling them in the freezer before chopping keeps them from sticking to your knife and fingers. Don’t overchop; larger pieces help keep the batter moist. Toasting the walnuts brings out a nuttier flavor and makes them crunchier. Find gluten-free flour at most supermarkets, or use unbleached organic all-purpose flour. Coconut sugar is a low-glycemic food and a great substitute for granulated white sugar. Don’t overbake or they won’t be chewy.
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Find colored cellophane sheets at craft stores or online. Wrapping Food for the Gods can be a fun project for the kids — unless they (or you) eat them all first.
Recipe note: The bars can be stored in an airtight container at room temperature for up to 4 days, refrigerated for up to 1 week or frozen for up to 1 month.
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