Healthy Date Squares (Gluten-Free)
A wholesome, gluten-free twist on a classic dessert. These squares feature a crisp, nutty oat-and-almond crumble layered with a naturally sweet date filling.
Ingredients
Date Filling
- 2 1/2 cups pitted dates fresh medjool or dried, chopped
- 1 1/2 cups water filtered preferred
Crumb Base and Topping
- 1 1/2 cups old-fashioned rolled oats certified gluten-free
- 1 1/2 cups quinoa flakes
- 1 cup fine blanched almond flour
- 1/4 cup coconut sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 1/2 cup natural almond butter stir well
- 1/2 cup maple syrup pure
- 1/4 cup virgin coconut oil cold-pressed
Instructions
- Preheat oven to 350°F. Line a 9-inch square pan with parchment paper, leaving an overhang.
- Combine dates and water in a saucepan over medium heat. Bring to a boil, then reduce to a low simmer for 8 minutes.
- Mash dates with a fork to form a thick, sticky paste. Remove from heat and set aside.
- In a large bowl, whisk together oats, quinoa flakes, almond flour, coconut sugar, cinnamon, and salt.
- In a small bowl, melt together almond butter, maple syrup, and coconut oil using 30-second microwave bursts. Stir until smooth.
- Pour the wet mixture over the dry ingredients and stir until fully combined and crumbly.
- Press slightly over half of the mixture firmly into the pan. Spread date filling evenly on top. Scatter remaining crumble over the dates and press lightly.
- Bake for 23–28 minutes until golden brown and crispy. Cool completely before cutting into 16 squares.
Notes
Store in an airtight container at room temperature for 3 days, or in the refrigerator for up to 1 week. These can be frozen for 3 months; place parchment between layers.