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Vegan Date Square Recipe

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3.9 from 13 reviews

This Vegan Date Square recipe is a deliciously wholesome treat combining a crumbly oat and flour crust with a naturally sweet, gooey Medjool date filling. Baked to golden perfection, it’s a healthy, plant-based snack or dessert perfect for sharing, with no refined ingredients or dairy.

Ingredients

Date Filling

  • 360 g large Medjool dates (about 2 packed cups), pitted and roughly chopped
  • 245 g water (about 1 cup)
  • 2 tbsp lemon juice
  • 1 tsp baking soda
  • 1 tsp vanilla extract

Crust and Topping

  • 200 g rolled oats (about 2 cups)
  • 130 g all-purpose flour (about 1 cup, oat flour can be used as a substitute)
  • 130 g vegan butter or refined coconut oil (about ½ cup)
  • 110 g brown sugar (about ½ cup)
  • ½ tsp salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC) and line an 8×8 or 9×9-inch square baking pan with parchment paper to prevent sticking.
  2. Make Crumbly Oat Mixture: In a large bowl, mix the rolled oats, all-purpose flour, brown sugar, and salt evenly. Add the chilled vegan butter and use your hands or a pastry cutter to work it into the dry ingredients until the mixture becomes crumbly and uniform. Set aside about half for the topping.
  3. Cook Date Filling: Place the chopped dates, lemon juice, and water in a small saucepan. Cover and bring to a gentle simmer. Cook, covered, for 5-10 minutes until dates soften. Stir in vanilla extract and then baking soda. Expect bubbling as it reacts. Continue cooking and mashing the dates to form a coarse, pasty consistency. Remove from heat.
  4. Assemble Bottom Layer: Press half of the oat mixture firmly into the bottom of the prepared pan to form an even crust layer that will hold the squares together.
  5. Spread Date Layer: Evenly distribute the cooked date filling over the crust layer. Use the back of a spoon to spread it smoothly and evenly.
  6. Add Top Crust Layer: Sprinkle the remaining oat mixture on top of the date layer and gently press it down to form a compact, even top layer.
  7. Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and crisp.
  8. Cool and Slice: Remove from oven and let the date squares cool completely in the pan. Once cooled, carefully lift out using the parchment paper and slice into 16 squares. Enjoy as a wholesome vegan snack or dessert.

Notes

  • You can substitute all-purpose flour with oat flour for a gluten-free version.
  • Ensure the vegan butter or coconut oil is cold so it creates a crumbly texture in the crust.
  • Use large Medjool dates for the best sweetness and texture.
  • Letting the squares cool completely is crucial for clean slicing and good structure.
  • Store leftovers in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.

Find it online: https://bitezly.com/vegan-date-square-recipe/