Vegan Classic Date Bars
Indulge in the wholesome goodness of Vegan Classic Date Bars, a timeless treat reimagined with plant-based perfection! These soft, sweet bars feature a rich date filling made from pitted Medjool dates, infused with vanilla for a warm, aromatic touch. Sandwiched between layers of buttery, crumbly oat dough—crafted from rolled oats, almond flour, and coconut sugar—these bars deliver a satisfying texture that’s complemented by the delightful crunch of chopped walnuts. A blend of coconut oil and natural ingredients makes this recipe both dairy-free and refined sugar-free, appealing to vegans and health-conscious foodies alike. Easy to prepare in just 45 minutes, these bars are perfect as a snack, dessert, or pairing with your favorite plant-based latte. Plus, they store beautifully, making them a go-to choice for meal prep or on-the-go indulgence.
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Recipe Information
Ingredients
- 2 cups pitted Medjool dates
- 1 cup water
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 cup almond flour
- 1 cup coconut sugar
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup coconut oil, melted
- 0.5 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9 inch baking dish or line it with parchment paper.
In a medium saucepan, combine the pitted dates and water. Cook over medium heat, stirring occasionally, until the dates are soft and the mixture has thickened, about 10 minutes. Stir in the vanilla extract and set the mixture aside to cool slightly.
In a large bowl, mix together the rolled oats, almond flour, coconut sugar, baking soda, and salt until well combined.
Pour the melted coconut oil into the dry mixture and stir until you have a crumbly yet cohesive dough. If the mixture feels too dry, add a tablespoon of water at a time until the desired consistency is reached.
Press half of the oat mixture firmly into the prepared baking dish to form the bottom layer.
Spread the date mixture evenly on top of the pressed bottom layer.
Add the chopped walnuts to the remaining oat mixture, and then crumble it over the top of the date layer, pressing down lightly.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
Remove from the oven and allow the bars to cool completely in the pan on a wire rack.
Once cooled, cut into 12 bars and serve. Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
5328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.9 g | 356% | |
| Saturated Fat | 156.3 g | 782% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 733.0 g | 267% | |
| Dietary Fiber | 63.4 g | 226% | |
| Total Sugars | 562.6 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 647 mg | 50% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4288 mg | 91% | |
*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.
