Food for the gods

Filipino dessert Not to be confused with Food of the gods.

Food for the godsAlternative namesPagkain para sa mga diyosTypeDessert barCourseDessertPlace of originPhilippines, Spain, United StatesAssociated cuisineFilipinoInvented1900s Pieces of food for the gods served at a party Food for the gods, sometimes known as a date bar or date and walnut bar, is a Filipino pastry dessert similar to the American dessert bar. Dates and walnuts are some of the main ingredients. The food is popular during the Christmas season, when they are wrapped in colored cellophane and sometimes given as gifts.

[edit] It is unknown how food for the gods originated, but an early written account of a "food for the gods" pudding with dates and walnuts appears in a 1909 community cookbook for a Michigan branch of the General Federation of Women's Clubs. One theory posits it came from the Spanish pan de dátiles, date bread, when they colonized the Philippines. When the United States took over control, the recipe may have been altered to where it is today. Another theory states that the dessert was entirely American and was adapted into Philippine cuisine during that time instead. They may have also been inspired by American date squares. At the time, dates and walnuts were very luxurious and were considered only for divine consumption. Alternatively, the gods may have referred to the wealthy or those with superiority. Food for the gods has been recorded to be popular in the Philippines since the 1900s and became even more so during the 1930s.

[edit] Food for the gods is similar to the American blondie in that it is a firm but soft, cookie-like pastry. Some of the main differences are the addition of dates and walnuts and the harder crust around the top and bottom in contrast with the softer middle. It is buttery and chewy. Medjool dates and chopped walnuts are commonly added. It may also be eaten with vanilla ice cream or whipped cream.

[edit] Chef Isa Fabro [simple], writing for The Washington Post, explained that the flour, baking powder, baking soda, and salt were first mixed in a bowl, then combined with the dates and chopped, toasted walnuts to coat them. Next, the butter, sugars, vanilla extract, and eggs were mixed separately, with the coated chunks being added when done. The mixture will be then poured into a pan and baked for around 40-45 minutes. The final result should have a golden crust with a softer middle.

Food for the gods has become a staple on Filipino holiday tables because it blends the indulgence of a dessert bar with the symbolism of offerings to the divine. The rich caramel of dates, paired with crunchy walnuts, creates a sweet‑savoury balance that feels suitably festive without being overly cloying. Wrapped in bright cellophane, each bar looks like a tiny present, making it easy to slip into a Christmas hamper or hand out to neighbours. The visual cue of the wrapping also ties in with the broader Filipino custom of bright, colour‑coded décor during the season, turning a simple confection into a decorative token of goodwill.

When shopping for Food for the gods, look for bars that are firm to the touch but not dry; a good batch will have a glossy sheen from date syrup and a noticeable nutty aroma. Check the ingredient list for real dates rather than paste, and for walnuts that are left whole rather than ground, which ensures a satisfying crunch. If you’re buying from a bakery, ask whether the bars are wrapped fresh or pre‑packaged – fresh wrapping preserves the chewy texture and prevents the outer layer from becoming sticky. For gift‑giving, opt for those wrapped in coloured cellophane, as they arrive ready to impress without extra presentation work.

Food for the gods shines when served at room temperature, allowing the flavours of date and walnut to open up. Slice the bar into bite‑size squares and arrange them on a festive platter alongside other holiday sweets like puto bumbong and bibingka for a truly Filipino spread. For an extra touch, drizzle a thin line of melted butter or a sprinkle of toasted coconut on each piece just before serving – the added richness heightens the buttery notes already present in the pastry base. Pair the bars with a cup of hot tsokolate or a spiced tea, and you’ve got a comforting, indulgent treat that feels both traditional and contemporary.