I actually made these date squares for the first time before Christmas, but didn’t get around to posting the recipe before the holidays ended! Fortunately, date squares are the perfect easy treat for any time of the year! In fact, I made so many of these before Christmas, that we are still snacking on the leftovers that I put in the freezer before we left to visit my family in Nova Scotia for the holidays.

I love date squares, but I don’t think to make them very often. Maybe it’s because I’m more of a cookie/muffin person. HOWEVER, these date squares are so easy to make, and are naturally vegan, free of refined sugars, and gluten-free!

What do you need to make these vegan date squares?

• Whole, pitted dates
• Water
• Gluten-free rolled oats – we use Bob’s Redmill
• Almond flour – we use Bob’s Redmill
• Coconut oil – we use Nutiva
• Coconut sugar – we use Everland
• Cinnamon – we use Simply Organics
• Sea salt
• Almond Butter – we use Kirkland brand from Costco
• Maple syrup
• Vanilla

Looking for more cookie recipes?

• Easy No-Bake Chocolate Tahini Oat Bars
• Easy Lemon Shortbread Bars
• Easy Fudgy Cherry Chocolate Chip Blondies

Ingredients:

• Filling:
  
  • 3 cups of whole, pitted dates
  • 1 1/2 cups of water
• Base/Topping:
  • 3 cups of gluten-free old fashioned rolled oats (quick oats will work in a pinch as well)
  • 3/4 cup of almond flour
  • 1/4 cup of coconut sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup almond butter
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla

Instructions:

Step 1:

Preheat the oven to 350 degrees. Line an 8×8 or 9×9 inch baking dish with parchment paper and set aside.

Step 2:

In a sauce pan, place the water and dates for the filling. Bring to a boil and reduce to a simmer. Simmer for 8-10 minutes. During the last couple of minutes, use a fork or wooden spoon to mash the dates. Remove from heat, and cover with a lid while preparing the remaining ingredients.

Step 3:

For the base/topping. Place all of the dry ingredients into a large bowl, whisk, and set aside. Place the almond butter, maple syrup, and coconut oil in a micorwavable bowl. Heat the mixture in 30 second increments, stirring in between, until completely smooth. Whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined.

Step 4:

Press 2/3 of the topping/base mixture into the prepared baking pan, top with the filling. Crumble to rest of the topping/base over the filling and lightly press it into the filling. Bake for 25-30 minutes, or until the top is golden brown. Remove from the oven and allow to cool completely to room temperature before cutting. Enjoy!

Notes:

1. The date squares can be stored in the freezer for up to 3 months!

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