Date Squares

• Vegan
• Gluten free

• Produce

  • 2 1/2 packed cup Date

• Condiments

  • 1 1/4 tsp Lemon juice

• Pasta & Grains

  • 1 cup Oats

• Baking & Spices

  • 1/4 tsp Cinnamon
  • 3/4 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1 cup Coconut
  • 1 cup Pecans

• Liquids

  • 1/4 cup Water

Found on cearaskitchen.com

Description

Ingredients

• 3 cups pitted dates, soaked in boiling water for at least 10 minutes - (you are going to use ½ packed cup of the soaked dates for the cookie crust and crumble topping AND 2 packed cups of the soaked dates for the date middle layer, you may have a bit of dates leftover)
• 1 cup pecans (or walnuts)
• 1 cup shredded coconut
• 1 cup oats
• ¼ cup coconut oil
• ½ packed cup of the soaked dates
• ½ tsp sea salt
• ¼ tsp cinnamon (optional)
• 2 packed cups of the soaked dates
• ¼ cup water (from the soaked dates)
• ¼ tsp sea salt
• 1¼ tsp lemon juice

Directions

• Soak 3 cups of pitted dates in boiling water for 30 minutes [do not discard the water!!].
• Place parchment or plastic wrap, two-ways, in the bottom of an 8x8 or 9x9 square baking pan.
• Cookie Crust + Crumble Layer: Pulse pecans in the food processor until they turn into a course powder. Add shredded coconut, oats, sea salt, and cinnamon and pulse until your mixture has processed into a course powder. Add ½ packed cup of the soaked dates and pulse until the dates are fully cut up and mixed into the dough mixture. Add coconut oil and pulse a few times, scraping down sides when necessary, until a crumbly dough is formed that is easily pressed together with your fingers.
• Measure out ¾ cup of the dough mixture and save for the crumble topping. Scoop dough into the square baking pan. Press an even layer, with the palms of your hands, onto the bottom of your pan (dough might be a bit sticky - that is okay). Place in the fridge to harden slightly for 5 minutes while you prepare the ooey-gooey date middle layer.
• Middle Date Layer: Process the final 2 packed cups of soaked dates in the food processor with ¼ cup of water from the soaked dates, sea salt, and lemon juice until you have a consistent, almost creamy and sticky (*but not runny*) consistency. If the mixture seems too thick add a bit more water by the tbsp until the desired consistency is formed.
• Take the pan out of the fridge. Pour the date mixture with a spatula on top of the first crust layer. Evenly smooth out the date layer with the back of a spoon.
• Evenly crumble, with your fingers, the remaining ¾ cup of the dough mixture onto the top of the middle date layer. Lightly press the crumble layer into the dates (so they do not fly away)
• Cool for 2 or more hours in the fridge. They are easiest to cut when they are cold directly from the fridge. Cut into 16 or 24 pieces depending on the desired size (see note).
• Devour, Share and Enjoy 🙂

Nutrition