Raw Vegan Date Squares

During my university years, I used to take a study break (or a few) and walk to the nearest coffee shop to have one of my favourite desserts; date squares.  I must have deluded myself in thinking that these were healthier because of the ingredients like dates and oats.

I was blind to the hydrogenated fat, refined sugar, sulfite-loaded dried dates and other not-so-healthy ingredients. It occurred to me that it had been too long since I’d indulged in my formerly-beloved date squares, so I set out to “raw veganize” them to make this recipe a healthy and truly nutritious indulgence for you and I to enjoy guilt free! This recipe is also dairy and gluten free.

Ingredients:

25 pitted medjool dates (organic, sulfite free)

1/4 cup purified water

2 cups raw almonds

2 cups raw, whole grain rolled oats (certified gluten-free)

2 tablespoons raw, unrefined cane sugar (or Sucanat)

2 tablespoons raw honey (or agave nectar for the vegans)

6 tablespoons virgin coconut oil

1 teaspoon pure vanilla

1 teaspoon ground cinnamon

1 teaspoon unrefined sea salt

Directions:

In a food processor, process the dates, vanilla and water until a thick paste is formed. Scrape date paste from food processor with a spatula and set aside.

Grind almonds into a coarse meal in food processor. Reserve 3/4 cup ground oats for later. Add all remaining ingredients and process until well combined.

Press two thirds of the mixture into the bottom of an 8 inch, parchment paper lined pan. Spread the date paste evenly on top of the crust.

Add the remaining oat flour to the remaining crust mixture, and process until well-combined. This is the crumb topping for the squares: the consistency should be more crumbly and less firm than the crust. Sprinkle the crumbs evenly on top of the date layer. Press the crumb layer down lightly – enough to make it stick, but not so much that it becomes too firm and compacted. Chill the pan in the fridge for one hour to firm up the date squares before serving. Enjoy!