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Healthy Date Squares (Vegan, Gluten-Free) Recipe

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4.4 from 11 reviews

Delicious and wholesome Healthy Date Squares made with gluten-free oats, quinoa flakes, and naturally sweetened with dates, almond butter, and maple syrup. These vegan, gluten-free bars are perfect for a nutritious snack or dessert, offering a chewy date filling sandwiched between a crumbly, lightly spiced oat crust.

Ingredients

Date Filling

  • 2 1/2 cups whole pitted dates
  • 1 1/2 cups water

Crust and Crumble

  • 1 1/2 cups gluten-free rolled oats
  • 1 1/2 cups quinoa flakes
  • 1 cup almond flour
  • 1/4 cup coconut sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1/2 cup natural almond butter
  • 1/2 cup maple syrup
  • 1/4 cup virgin cold-pressed coconut oil

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking pan and line the bottom and sides with parchment paper to prevent sticking.
  2. Cook Dates: In a medium saucepan, combine the whole pitted dates and water. Bring to a boil, then reduce heat and simmer for 7-8 minutes until the dates soften. Mash the dates with a fork towards the end to absorb excess liquid, then cover and set aside.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free rolled oats, quinoa flakes, almond flour, coconut sugar, ground cinnamon, and kosher salt until well combined.
  4. Prepare Wet Mixture: In a small microwave-safe bowl, combine the almond butter, maple syrup, and coconut oil. Microwave in two 30-second intervals, stirring after each until smooth and fully combined.
  5. Combine Wet and Dry Ingredients: Pour the wet almond butter mixture into the dry oat mixture and stir until the mixture is crumbly but moist.
  6. Assemble Bottom Crust: Press a little over half of the crumb mixture firmly into the bottom of the prepared pan to form the base layer.
  7. Add Date Filling: Evenly spread the warm mashed date mixture over the pressed crust layer.
  8. Add Top Crumble Layer: Sprinkle the remaining crumble mixture over the date filling and lightly press it down to form the top crust.
  9. Bake: Bake in the preheated oven for 28-30 minutes, or until the top is golden brown and set.
  10. Cool and Slice: Allow the date squares to cool completely on a wire rack. Use the edges of the parchment paper to lift the bars out of the pan and cut into 16 equal pieces.
  11. Storage: Store the date squares in an airtight container at room temperature for 2-3 days or refrigerate for up to 6-7 days to maintain freshness.

Notes

  • For easier cutting, refrigerate the date squares before slicing.
  • You can substitute almond butter with another nut or seed butter if preferred.
  • Ensure to use gluten-free oats to keep the recipe gluten-free.
  • If dates are very dry, soak them in warm water for 10 minutes before cooking.
  • These squares freeze well; wrap individually and freeze up to 3 months.

Find it online: https://bitezly.com/healthy-date-squares-vegan-gluten-free-recipe/