Date Squares Gluten Free
Indulge in the wholesome sweetness of Gluten-Free Date Squares, a classic treat reimagined for gluten-free diets without compromising on flavor or texture. This recipe features a luscious, naturally sweetened date filling made with tender pitted dates simmered to perfection, nestled between two layers of a crumbly oat and almond flour crust. Enhanced with hints of cinnamon, vanilla, and coconut sugar, these bars strike the perfect balance of hearty and flavorful. Prepared with simple, nutrient-rich ingredients like gluten-free rolled oats and melted coconut oil, this dessert is both satisfying and guilt-free. Ideal as a snack, dessert, or even a quick breakfast on the go, these date squares are sure to become a household favorite. Ready in under an hour, they’re a must-try for anyone seeking an easy, naturally sweet, gluten-free baked good!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Pitted dates
- 1 cup Water
- 1 teaspoon Vanilla extract
- 2 cups Gluten-free rolled oats
- 1 cup Almond flour
- 0.75 cup Coconut sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil (melted)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, combine the pitted dates and water. Cook over medium heat, stirring occasionally, until the dates break down and form a thick paste, about 8-10 minutes.
Remove the saucepan from heat and stir in the vanilla extract. Set the date filling aside to cool.
In a large mixing bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, ground cinnamon, baking soda, and salt.
Stir in the melted coconut oil until the mixture becomes crumbly but holds together when pressed.
Press half of the oat mixture evenly into the bottom of the prepared baking pan to form the base layer.
Spread the date filling evenly over the base layer, using a spatula to smooth it out.
Sprinkle the remaining oat mixture over the date filling, pressing lightly to adhere but leaving the top crumbly.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
Allow the date squares to cool completely in the pan before lifting out using the parchment paper overhang.
Slice into 12 squares and serve. Store any leftovers in an airtight container at room temperature or in the refrigerator for longer freshness.
Nutrition Facts
Calories |
4185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.3 g | 230% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 668.7 g | 243% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 504.7 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 634 mg | 49% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3961 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
