Description
These NO bake date squares are made without any added sugar or flour! They are much healthier, tastier and better than traditional date squares!
Ingredients
Prepare
- 3 cups pitted dates, soaked in boiling water for at least 10 minutes – (you are going to use 1/2 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)
Cookie Crust + Crumble Topping
- 1 cup pecans (or walnuts)
- 1 cup shredded coconut
- 1 cup oats
- 1/4 cup coconut oil
- 1/2 packed cup of the soaked dates
- 1/2 tsp sea salt
- 1/4 tsp cinnamon (optional)
Middle Date Layer
- 2 packed cups of the soaked dates
- 1/4 cup water (from the soaked dates)
- 1/4 tsp sea salt
- 1 1/4 tsp lemon juice
Instructions
- 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 8×8 or 9×9 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 1/2 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 3/4 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 1/4 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 3/4 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 🙂
Notes
Soaking the dates before processing them in the food processor brings out their natural sweetness as well as makes them much easier to process in the food processor. Make sure to line your square baking pan (9×9 or 8×8) with parchment paper or plastic wrap for easy transferring and less clean up. After throwing these squares together, allow them to chill out and set in the fridge for at least 2 hours [or overnight]. These date squares cut best when cold with a sharp knife. Cut into 16 or 24 pieces depending on how big your want each date square – keep in mind that these are very sweet (I prefer cutting them into 24). Keep these date squares in the fridge for up to 5 days or freeze for up to a couple weeks.
- Prep Time: 40 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 4391
- Sugar: 573g
- Sodium: 2026mg
- Fat: 162g
- Saturated Fat: 78g
- Unsaturated Fat: 75g
- Trans Fat: 0g
- Carbohydrates: 768g
- Fiber: 89g
- Protein: 53g
- Cholesterol: 0mg