How do you make the date filling smooth for these squares?

The Medjool dates are simmered with water, lemon juice, and maple syrup until soft, then processed in a food processor with baking soda and salt until a smooth paste forms.

Can I use regular flour instead of gluten-free flour for the pastry?

Yes, the recipe specifies that 1-to-1 Gluten-free flour can be substituted with regular flour if you are not gluten intolerant.

What gives the pastry its crumbly texture?

The pastry combines gluten-free quick oats, 1-to-1 gluten-free flour, coconut sugar, melted vegan butter, and refined coconut oil, which are mixed and then crumbled by hand for the top layer.

Why is a long cooling time recommended for these date squares?

Allowing the date squares to cool for 30 minutes in the dish and then 2 hours after removal helps the date filling and pastry set properly, making them easier to cut and serve.

How should I store leftover Date Squares?

Store these date squares in an airtight container for up to 3 days at room temperature. They can also be refrigerated or frozen for longer storage.

5 years ago

Date Squares
[Vegan, Gluten-Free]

Name: Date Squares [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 6-8
Ingredients: For Filling; 2 cups Medjool dates - pitted, chopped, and tightly packed; 3/4 cup water; 2 tablespoons fresh lemon juice; 2 tablespoons dark maple syrup; 1/2 teaspoon baking soda; pinch of salt; For Pastry:; 1 1/2 cups quick oats - gluten-free if needed; 1 cup 1-to-1 Gluten-free flour - or regular flour (if not gluten intolerant); 3/4 cup coconut sugar; 1/2 cup vegan butter; 1/4 cup refined coconut oil; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon baking powder

KD By: Kris Dee

Author Bio

Kris is a stay-at-home mom of 3 who, for the past 12 years, has... Read More

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Golden-brown vegan gluten-free date squares, cut into neat squares and stacked on a white plate, showcasing the thick, dark date filling and crumbly oat topping.

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Discover more recipes with these ingredients

Dates
Oats

Date Squares

6-8

Dairy Free

Vegan

Perfectly sweet with a buttery oatmeal crumb topping with a soft, chewy center. This version is vegan, gluten-free, nut-free, refined sugar-free, and absolutely delicious!

Ingredients You Need for Date Squares [Vegan, Gluten-Free]

For Filling

2 cups Medjool dates - pitted, chopped, and tightly packed
3/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons dark maple syrup
1/2 teaspoon baking soda
pinch of salt

For Pastry:

1 1/2 cups quick oats - gluten-free if needed
1 cup 1-to-1 Gluten-free flour - or regular flour (if not gluten intolerant)
3/4 cup coconut sugar
1/2 cup vegan butter
1/4 cup refined coconut oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder

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How to Prepare Date Squares [Vegan, Gluten-Free]

Preheat oven to 350°F and prep an 8x8 baking dish by lightly greasing it and lining with parchment, allowing some over-hang to help lift the dessert from the pan after baking.
In a small pot, add water, dates, lemon and maple syrup. Bring to a boil and then turn down heat to allow contents to simmer (uncovered) for 5 minutes or until dates are soft.
Remove from heat and set aside to cool.
While dates cool, prep pastry. In a mixing bowl combine oats, flour, sugar, cinnamon and baking powder. Set aside.
Melt butter and coconut in a small bowl together, stirring well to combine. Add butter/oil mix into dry ingredients and use a spoon or spatula to combine. Press half the pastry mix into the prepared baking dish. Set the other half aside.
Transfer cooled date mix into a food processor, add baking soda and pinch of salt. Process on medium-low until paste forms.
Pour date paste over the first layer of pastry mix in the baking dish, spreading evenly.
Using your hands, gently crumble and pat down the remaining pasty mix over the date paste.
Bake for 40-45 minutes on middle rack, until top is golden brown. Transfer to cooling rack and leave in dish for 30 minutes before removing. After 30 minutes, carefully remove from dish using sides of parchment paper and allow to cool for 2 hours before serving or storing.
Store in an airtight container for up to 3 days. Can also be refrigerated and frozen.