Old Fashioned Diabetic Date Squares
Indulge in the nostalgic charm of Old Fashioned Diabetic Date Squares, a classic dessert reimagined for a healthier lifestyle. These wholesome bars feature a rich, naturally sweet date filling enhanced with a hint of vanilla and lemon, layered between a crumbly oat and whole-wheat crust. Sweetened with diabetic-friendly erythritol and bound with unsweetened applesauce and coconut oil, this recipe skips refined sugars without sacrificing flavor. With warm notes of cinnamon and a satisfying texture, these date squares are perfect for a guilt-free snack or dessert. Ready in under an hour, they’re easy to make, diabetic-friendly, and utterly delicious—perfect for sharing or enjoying throughout the week!
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Recipe Information
Ingredients
- 2 cups Chopped dates
- 1 cup Water
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 1.5 cups Rolled oats
- 1 cup Whole-wheat flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.25 cup Coconut oil (melted)
- 0.5 cup Granulated erythritol (or other diabetic-friendly sweetener)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper or lightly grease it.
In a small saucepan, combine the chopped dates and water over medium heat. Cook while stirring occasionally for about 10 minutes, or until the dates are soft and form a paste-like consistency.
Remove the saucepan from heat and stir in the vanilla extract and lemon juice. Set aside to cool.
In a large mixing bowl, combine the rolled oats, whole-wheat flour, ground cinnamon, baking soda, and salt. Mix well to ensure an even distribution of dry ingredients.
In a separate bowl, whisk together the unsweetened applesauce, melted coconut oil, and granulated erythritol until well combined.
Pour the wet mixture into the dry ingredients and mix until the mixture is crumbly but holds together when pressed.
Press half of the crumble mixture into the bottom of the prepared baking dish, forming an even layer.
Spread the prepared date filling evenly over the bottom crust.
Sprinkle the remaining crumble mixture over the date filling, gently pressing it down to form the top crust.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and firm to the touch.
Remove from the oven and allow to cool completely in the pan before cutting into 12 squares.
Serve and enjoy, storing leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 18.9 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 261 mg | 6% | |
*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.
