Food for the Gods

Food for the Gods or date bar is a very rich and tasty dessert fit for the holidays. I have no idea as to where the name was derived from until I tasted one. The flavor is really heavenly and you can feel a lot of love in it.

Food for the Gods

After reading lots of questions and concerns from our friends about the availability of ingredients and possible replacement or substitutes for not so common ones, I made sure to feature the recipe in its simplest form. The result of this recipe is really good. I’m sure that you will like it.

Sometimes we need to pamper ourselves. Why not make a delicious dessert that you will truly enjoy?

Try this Food for the Gods recipe. Let me know what you think.

Food for the Gods
Prep time
Cook time
Total time
Serves: 6
  • 1 1/4 cups all-purpose flour,sifted
  • 1 cup butter (about 2 sticks)
  • 1 cup granulated sugar (white), sifted
  • 1 cup brown sugar
  • 3 pieces raw eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup dates, chopped
  • 1 cup walnuts, chopped
  1. In a mixing bowl, combine the flour, baking soda, baking powder, and salt then mix well.
  2. Cream the butter in a separate mixing bowl and add the sugar (white and brown) while continously mixing until texture becomes fluffy.
  3. Beat-in the eggs on the mixing bowl with butter and sugar then continue mixing until everything is well distributed.
  4. Gradually add the flour-baking soda-baking powder-salt mixture while continously mixing (don't forget to scrape the sides with a silicon spatula).
  5. Put-in the dates and walnuts then mix until well distributed.
  6. Preheat oven to 350 degrees Fahrenheit
  7. Grease the baking pan and pour-in the batter.
  8. Bake for 10 minutes then pull down the temperature to 300 and continue baking for 35 minutes or until done (you may use the toothpick technique)
  9. Remove from the oven and allow to cool down
  10. Slice and wrap individually if desired.
  11. Serve. Share and enjoy!
Nutrition Information
Serving size: 6


Watch the cooking video:


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  1. Great recipe! My tasters loved them on the two occasions that I prepared them. Your recipe is so easy to follow and your video made it a lot easier. I just have a question.. I used 2 sticks of butter. It turned out too oily for me. Any idea how I can reduce that butter without compromising the taste? More power to you Vanjo!

  2. hi! can i use prunes instead of dates? :)

  3. Hi! Does the recipe call for sweetened date preserves? Thanks.

  4. iyhene says:

    hi cha, you used 1cup of butter???

  5. One of my friend gave me this awesome food last christmas and my kids and beloved husband fell in love with it. I ask my friend if she could give me the recipe and she said it would cost me… Haha thanks to you i don’t have to pay her this coming christmas just to eat this delicious recipe. More power

  6. Rogine, Australia says:

    Hi, thank you so much for this recipe! I’ve been aching to make this ever since a lolo at a family friend’s party made this. I think I’m definitely going to be addicted to it!

  7. Shirley says:

    I enjoy viewing and trying some of the recipes and thank you very much for the video it is really very informative and a very big help. Seeing how it is done is different from just reading it. I would like to request Sir, for a recipe of Butterscotch cake bar. I will appreciate it very much if you include it in the recipes published everyday. Thank you very much and more power, God bless.

  8. anong measurements para sa baking pan? is it 8×8 inches o iba pa?

    • lourdes abuso says:

      Hi Dane,you could use a 9x11x2 baking pan to make 36 Bars or Cuts of this yummy pastry(food for the gods)I hope I was able to help you in a way(,”)

  9. ive tried this recipe just this morning.. its yummy but i dint put the dates and wallnut coz i dont have it in our fridge but still i lurve it so much.. =) thanx..

  10. Kevin from Australia says:

    Hi Chef,

    I tried this recipe and found it to be excellent. I did however replace the baking powder and the baking soda by just using self raising flour. It is now a staple recipe that everyone enjoys.

    Salamta mate (pare)

  11. aurora lambino says:

    Hello Ulit… I am enjoying your information distribution on a lot of related topics, which of course helps me a lot !!!

    I just read the difference between baking soda and baking powder tonight and that is leading me to my next question. Why is baking soda required in Food for the Gods, when I do not see any acidic based ingredient in this recipe?

    BTW, I tested “Food for the Gods” again last week, using reduced white/brown sugar by a quarter cup… it did not come out as good as your original measurements. However, I had this “after taste” of the baking soda [ which does not appeal to me at all]. I used the exact measurement of 1/2 tsp baking soda (new box)… I did not seem to taste it the first time I tried this recipe, because I had an old box of baking soda.

    • Hi aurora, I too am learning while blogging. You have a very valid question and I could say (based on our new information) that you can probably use 1 teaspoon of baking powder instead of having half a teaspoon of baking soda and baking powder respectively.

      Hmmm, that is interesting. I guess that the after taste that you are referring to can be the bitter taste of the baking powder that did not react because of the minimal acidic content. I’m not sure why you did not taste it before when you used old baking soda. Maybe that old box that you used is past the best before date?

      You can always test if baking soda is still active if you try to mix 1/4 teaspoon baking soda with 2 teaspoons of vinegar – bubbles should form immediately.

      • aurora lambino says:

        WOW… thanks Chef for your suggestion of 1 tsp baking powder, in place of 1/2 tsp each of the baking soda and baking powder. I will try this during the next round of testing this recipe… I will let you know how it turns out.

        I am sure that the old box of b. soda had passed it’s prime… and thanks for the tip in testing the effectivity of baking soda.

        BTW.. I also had finished reading the article on “Magic Sugar” and had forwarded the article on to my email friends… Thx again

  12. iamghines says:

    for those who are wondering what DATES are, just follow the link below. i, myself, didn’t know what dates were … lol … so i asked a store associate 😀

    • lourdes abuso says:

      One may buy pitted dates on Specialty stores like SweetCraft located along Boni Avenue,Mandaluyong City(in front of Rizal Technological University)near Meralco Office in Mandaluyong also,or you may also buy them at Chocolate Lover shops located in Cubao,Quezon City or in their other branches like in Welcome Rotonda.They come in 1 Kilo or 1/2 Kilo in packaging.My best suggestion would be the Iranian Sayer Dates for this yummy pastry(food for the gods) c”,)

  13. lloyd says:

    okay cya pero ano po ung dates

    • lourdes abuso says:

      Yung Dates is a kind of fruit most popular and abundant in Middle East countries like Saudi Arabia,halos lahat na ata ng Dates sa mundo andito na,but if you’re in Manila lang,you may buy them in Baking Shops like Sweet Craft which is located in Boni Avenue,Mandaluyong(in front of Rizal Technological University)and get the specific one which says IRANIAN SAYER DATES kasi that’s the best so far that one may use for this recipe,okey?I hope I was able to help you with your question.You may use a scissor to cut down the pitted dates into small pieces para makapuno ka ng 1 cup na dates(called for for this recipe)

      • lourdes abuso says:

        If you can’t find baking soda to use for your food for the gods,try to use baking powder instead,because basically both this two ingredients function just the same,just be very careful to follow the measurements so as not to create any bitterness after taste in the outcome of your pastry(food for the gods)

  14. aurora lambino says:

    Thank you for the demos on video. I am a big fan. I tried this resipe last night and final product?? TOO SWEET !!! I was disappointed that I could not serve it to my guests tonight. BTW, I re-checked the measurements this morning at this “site” comparing it to my codigo on paper (as a guide while I was baking) and it was copied to perfection. It is Toooooo sweet …

    Thank you for all the other recipes which came out perfect..

    • lourdes abuso says:

      it’s really no surprise if the outcome of your fftg is so sweet,why is it so?it is because of the sugar content in the recipe plus the fact that pitted dates or ripened dates has natural sugar on it’s own,so that makes this pastry so sweet,that is why it highly recommended that you serve this dessert with either hot coffee without sugar/or hot tea also without sugar.I hope this helps in a way…God Bless c”,)

      • lourdes abuso says:

        You may also reduce the sugar in the recipe,by half a cup,but never go less than that,otherwise your mixture once it’s cooked will not hold on too far together or shall I say will not bind and will instead tend to break when you take it out in the pan once you sliced it.Sugar contents in this recipe makes it stick and bind together so as not to break it once you start cutting them to bite pieces.

      • aurora lambino says:

        Thanks LOURDES for your recommended reduction of sugar by 1/2 Cup. I have been testing this recipe and in my email to Chef as early as 3/16/2010 (see thread below) I mentioned that I reduced the sugar to quarter of a cup, but was not too happy with it. I have since gone back to the original specs and have had no complaints from my “taste testers” Conclusion: It is a matter of Taste and one needs to adjust. BTW, I have also since modified some of the ingredients and it turned out well.

        Thanks CHEF for providing this forum. It gives me a lot of ideas to vary what I serve to my family very often.

  15. aikuh says:

    the reason why brown sugar is uhhh, brown, is because its been mixed with molasses. i hope this helps :p

  16. sharie says:

    kuya, i cant find baking soda here in our place here in it ok to prepare this without baking soda? thanks! hope to hear from u..

    • sharie, baking soda is a leavening agent. We need to use this for the mixture/dough to rise. If in case this is not available (like in your situation) – you may use 2 to 3 times more baking powder though it can have an effect on the taste; it is tolerable though.

  17. hi! brilliant recipes! i’d love to try this specific recipe soon.. 😀 im a cinnamon fan, can you also upload a cinnamon bread recipe? thank you!

  18. michelle says:

    can i use turbo oven on this? will the temperature change?

  19. amira says:

    ito ang distinct ingredient kasi ng food for the Gods…pag pinalitan di na xa food for the Gods…

    • lourdes abuso says:

      exactly.Any alterations or changes you make from the original recipe of the food for the gods doesn’t make it a genuine food for the gods.I CONCUR TO THIS Amira.One may change or lower down the content of the sugar,but to change the whole thing or even the basic ingredient does make a lot of difference.

  20. hm yeah it looks like butter scotch to me… kasi diba yung food for the gods or the fruitcake makes use of wine? hm but anyway, looks very good. i’ve gotta try this soon:)

  21. gia arabella says:

    hi thanks for this recipe, this was my absolute favorite when i was back home, any chance of a recipe for chocolate brownies, chewy chocolate chip cookie and moist chocolate cake, mu hubby’s a bit of a chocolate junkie. thanks a bunch.

  22. rossy says:

    Hi there!
    This looks yummy! I’ll definitely try this. I’m just wondering if this is something like “butter scotch”? Thanks for sharing your lovely recipes. I’m loving your site!!

    rossy from aussy

  23. nice and easy thanks ..

  24. In history , the so called food for the Gods is chocolate. Even Gods use innovations.

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