I love guilt-free desserts, especially when I can wrap them up and store them in the freezer for easy portion control. These date squares meet both requirements. They are full of sweet, nutty goodness, including the nutrients and healthy fats found in nuts and coconut oil, but leave out any refined sugar. All the sweet flavor comes only from Medjool dates. Because the date filling doesn't harden in the freezer, you can store individually-wrapped squares for 1-2 weeks for perfectly portioned cold snacks with a crunchy, nutty base and a creamy, sweet filling.
Also, while I love the flavor combination of almonds and pecans for this recipe, you can get creative and try other nuts for the crumble, including walnut, hazelnut, or perhaps even pistachio or macadamia! This recipe is inspired by Oh She Glows.
Total time: 20 minutes
Yield: About 15 2-inch squares
6-Ingredient No-Bake Almond Date Squares (vegan)
- 1 cups organic whole raw almonds
- 0.5 cups organic whole raw pecans
- 1.5 cups organic rolled oats
- 0.5 tsp sea salt
- 10 Medjool dates, pitted and coarsly chopped
- 25 Medjool dates, pitted, coarsly chopped and soaked in 0.5 cups water
- 0.25 cups organic coconut oil
- Line a square 8x8-inch pan with parchment paper.
- In a food processor, add the almonds, pecans, salt and oats, and pulse until you have a fine crumble.
- Add in the 10 coarsly chopped dates and process until crumbly again.
- Over very low heat, warm the coconut oil in a sauce pan until just melted and add to the mixture. Pulse until the mixture sticks together.
- Remove the mixture from the food processor and set aside about 1 cup for later. Press the remainder of the mixture evenly in the pan, pushing down very hard to form a solid base for the date filling.
- Add the chopped dates that have been soaking in water to the food processor, including any excess water, and pulse until a thick paste forms. Scrape the paste from the sides of the food processor and continue to pulse until the paste is smooth.
- Spread the date filling onto the crust, using a wet spatula to evenly distribute it.
- Sprinkle the reserved 1 cup of nut mixture evenly over the date filling and gently press down with fingers to make sure all the mixture sticks to the top of the date filling.
- Refrigerate for at least 2 hours, or until firm. Remove from fridge and lift the whole date square out of the pan using the sides of the parchment paper. Cut into 10-15 squares. Plate and serve them while still chilled -- the squares will become crumbly again as the coconut oil warms. You can also store these wrapped in the freezer for 1-2 weeks. (But good luck getting these delicious goodies to last that long!)
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