Crunch time is on for everything Christmas and I am so not prepared. I still have shopping to do, meal plans to be made and treats to be prepared. Every single year I get a few things done in like September and I think of how ahead of the game I am. And then I take a break, and continue to break until I leave everything to the last minute. I think I work better under pressure, but lets hope next year I’m a bit more prepared.

I wish I was bursting with more things to talk about, but really I just wanted to share a recipe today. It’s officially cold out and It’s snowed a bunch and I can only hope it sticks till after Christmas. I know I just recently posted a date square recipe. And everyone gave them the big thumbs up, except my dad. He enjoyed them but he said they “were not a proper date square.” I decided to try and make something a little more traditional to make his holidays just right. I think the cardamon adds just enough of a new tweak to it though. At least I know there will definitely be enough sweets around for Christmas day.

So here’s too last minute plans, hastily bought or made gifts, and so many treats you think you’ll never eat again, until the next one comes out!

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2 Cups dates
1 cup water
2 tbs arrow root starch
1 tsp vanilla
1/4 tsp salt

Crust and Top Crumble

2 1/2 cups Bobs Red Mill Paleo flour mix
1 tsp baking powder
tsp ground cardamon
1/4 tsp salt
1/4 cup maple syrup
1 tsp vanilla
2 tbs melted coconut oil
Handful of chopped peacans

-Preheat the oven to 350 degrees and line a 8×8″ baking pan.
-In a small sauce pan heat the dates and water. Bring to a boil and then turn it down to medium to let simmer for about 10 minutes, mashing them down with a wooden spoon. You can add a little bit more water if they are getting too thick.
-Once the dates are mostly lump free, sift the arrow root starch into them and add the vanilla and salt. Stir well until combined.
-Set aside to cool.
-While the dates are cooling, in medium sized bowl sift the paleo flour, baking powder, cardamon and salt together.
-Make a well in the center and add the maple syrup, coconut oil and vanilla. Mix together with spatula until the dough is crumbly, but stick together when packed.
-Take 2/3’s of the crust and cover the bottom of the pan, packing well.
-Pour the date mix on top and level with spoon.
-Sprinkle the remaining crust mix over top until evenly covered and then add the pecans, covering any open spots.
-Bake for 25-30 minutes until golden brown on top.
-Let cool completely before cutting to ensure it has firmed up.