The Gods Must be Crazy
​Chef Nouel's nifty spin on Food for the Gods

Ingredients:

Method: ​

1 ¼ cups (160 grams) All-purpose flour
½ tsp (2 grams) Baking powder
½ tsp (3 grams) Baking soda
¼ tsp (2 grams) Salt, kosher/non-iodized
1 cup (200 grams) Drunken dates, drained, pitted
and chopped (see Note below) ​
1 cup (224 grams) Butter, unsalted
1 cup (200 grams) Sugar, raw
1 cup (200 grams) Coconut sugar
3 pcs Eggs
½ cup (70 grams) Pili nut, chopped
½ cup (70 grams) Walnut, chopped

​Note:
To prepare drunken dates, first pit the dates and chop roughly.  Place dates in a bowl or in a container.  For every cup of chopped and pitted dates, add 2 Tbsps of Tanduay rum or Don Papo rum.  Toss gently to coat every single morsel of date. You may increase the amount of alcohol if you want to lift your spirits up!  Cover the container and store at room temperature overnight.
​If there is any excess alcohol in the next day drain it off (and drink it!). ​

Preheat oven to 350 degrees F (180 degrees C).
​Grease and line a 9 x 13 inch pan. 
Combine first 4 ingredients. 
Take 1/2 cup of flour mixture and dredge the dates. 
Cream butter and sugars until light and fluffy. 
Add eggs, one at a time, and beat well after every addition. 
Gradually stir in flour mixture. 
Add dates and nuts and stir until completely combined. 
Pour batter into prepared pan and bake for 10 minutes. 
Lower heat to 300 degrees F (150 degrees C) and bake for 30-40 minutes or until done.
Cool on a wire rack for 20 minutes and cut into bars. 
Wrap individually with foil or colored cellophane wrap.​