These date squares are perfect for breakfast, tea, or a healthier dessert that will still satisfy your sweet tooth. The gooey date filling makes them perfectly, naturally sweet and the almonds in the oatmeal crust add flavour and a bit of crunch. They come together super quick because they don't require any baking, and as an added bonus they also happen to be vegan!
1 and 1/2 cups whole raw almonds
1 and 1/2 cups rolled oats
1/2 tsp. salt
10 Medjool dates, pitted and roughly chopped
1/4 cup coconut oil
Date Filling Ingredients:
25 Medjool dates, pitted and roughly chopped (about 2 and 1/2 cups)
1/2 cup water
1/2 tsp. cinnamon (optional)
Line an 8x8" or 9x9" square baking pan with parchment paper so that it comes up all four sides. In a food processor, process the almonds, salt, and oats until they are a fine crumble. Add in the 10 dates and process until crumbly again. Melt the coconut oil and add it to the processor, and process until sticky. Remove the crust ingredients from the processor, and set aside 3/4 cup of the mixture for later. Evenly press the rest of the crust mixture firmly into the prepared baking pan.
Put the 25 remaining dates and water into the food processor and process until a paste forms. Stop and scrape down the sides of the bowl a few times so that no chunks of dates remain. Scoop out the date filling into the crust and evenly spread it with a rubber spatula or the back of a spoon.
Sprinkle the 3/4 cup of crust mixture that was set aside on top of the date filling and gently press down on it with your fingers. Cover and refrigerate until firm, at least 1 hour or preferably overnight. Cut into squares and serve. It is easier to cut the squares while they are still in the baking pan, because the date filling is quite gooey. Store the squares in the refrigerator or freezer.
*Recipe adapted from Oh She Glows