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Gluten-Free Vegan Date Squares

What you need

1 tsp baking powder
3/4 cups melted (150 g) coconut oil (you can also use olive oil)
3/4 cups (110 g) Bob's Red Mill Coconut Sugar
2 cups packed (400 g), pitted dates
1 1/2 cups Bob's Red Mill Rolled Oats (150 g) blended into oat flour
3 cups (300 g) Bob's Red Mill Rolled Oats (Gluten-Free if needed)
1/2 tsp sea salt
pinch of sea salt (optional but I loved the flavour)

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How to do it

1. Soak the pitted dates in hot water for 15 minutes. The water should be as hot as possible but no need to boil it.Pre-heat the oven to 350 degrees.While those are soaking, prepare the crust and topping layers.Make the oat flour by blending 1 1/2 cups of oats.

2. Let them processor for a while until they ressemble a very fine flour.

3. Add all the crust ingredients to a bowl, including the oat flour, and mix it up.Press about 2 1/2 cups of the mixture into the bottom of a small, square baking pan thats either been sprayed with non-stick cooking spray or lightly greased with coconut or olive oil.

4. Drain the dates and then use your hands to mash them into a paste. This is a bit messy so if you prefer, you can blend them. I didnt want to create a dirty blender cup so I just used my hands.Evenly spread the date paste over the crust layer in the pan.Press the rest of the crumble on top of the date layer.

5. Bake for 40 minutes then let them cool completely in the pan. You can put them in the fridge to speed up the process. This is an important step for best results! I know its hard to wait but if you slice them too early theyll be a bit crumblystill entirely delicious but just a little crumbly. Once they cool theyll be completely firm and hold together in squares.Thats it! Once theyre cool, server right away or store in the fridge or freezer in a container.

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Nutrition

Calories
282.97cal ( 14.15% of daily need)
Fat
11.55g ( 17.77% of daily need)
Saturated Fat
8.48g ( 52.98% of daily need)
Carbohydrates
43.74g ( 14.58% of daily need)
Sugar
20.58g ( 22.87% of daily need)
Cholesterol
0mg ( 0% of daily need)
Sodium
92.26mg ( 4.01% of daily need)
Protein
4.45g ( 8.91% of daily need)
Manganese
1.12mg ( 56.22% of daily need)
Fiber
4.51g ( 18.04% of daily need)
Phosphorus
156.22mg ( 15.62% of daily need)
Selenium
9.36µg ( 13.37% of daily need)
Magnesium
50.22mg ( 12.55% of daily need)
Vitamin B1
0.16mg ( 10.94% of daily need)
Potassium
298.23mg ( 8.52% of daily need)
Copper
0.17mg ( 8.29% of daily need)
Iron
1.46mg ( 8.09% of daily need)
Zinc
1.06mg ( 7.05% of daily need)
Calcium
38.24mg ( 3.82% of daily need)
Vitamin B5
0.38mg ( 3.76% of daily need)
Vitamin B6
0.07mg ( 3.59% of daily need)
Folate
13.75µg ( 3.44% of daily need)
Vitamin B2
0.06mg ( 3.37% of daily need)
Vitamin B3
0.67mg ( 3.34% of daily need)
Vitamin K
1.4µg ( 1.33% of daily need)
Vitamin E
0.17mg ( 1.1% of daily need)

Breakdown

Proteins
6%
Fat
35.04%
Carbs
58.96%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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