by Stephanie Wharton
This sweet dessert is usually a favorite for adults and kids alike—and will have your vegan friends happy, too! Using only a few whole ingredients, it’s fun to make these during the holidays or for whenever you need a little pick-me-up. Medjool dates can be ordered through online markets like Amazon or Thrive Market or picked up in the produce section of most local grocery stores. This recipe was tested using only Medjool dates. Using Deglet Noor dates or dried dates may result in a different consistency. Ingredients: ● 3 cups Oats (rolled, divided) ● 1/2 cup Coconut Palm Sugar ● 3/4 cup Coconut Oil (melted) ● 2 cups Pitted Medjool Dates (soaked until softened) ● 1 1/2 tsps Cinnamon Instructions: 1. Preheat the oven to 350ºFand line an 8x8 baking dish with unbleached parchment paper. 2. Place half of the rolled oats into a food processor or blender and blend until the oats reach a flour consistency. 3. Add the oat flour, sugar, and the remaining oats to a mixing bowl. Stir in the melted coconut oil until well combined. 4. Add the soaked dates and cinnamon to the food processor and blend until a mostly smooth paste forms. (I needed to add a few tablespoons of water to reach the desired consistency.) 5. Transfer about 3/4 of the oat mixture to the prepared baking dish and firmly press to form a smooth, even layer in the bottom of the pan. Spread the cinnamon date paste over the bottom layer and then top the date layer with the remaining oat mixture. 6. Bake for 35 to 40 minutes or until the oats are just golden brown around the edges.
7. Let the date squares cool completely in the pan, or overnight, before cutting into squares. Enjoy!
