Self-care from Cell to Soul!

Date Bars


Prep Time

25 Min

Prep Notes

I found this recipe on https://veganinthefreezer.com/best-date-bars-ever/  and then changed some ingredients to make it more nutritious and less sugary!

Cooking Time

45 Min

Yields

24 Bars

Ingredients

Start by making the date filling first, so it has ample time to cool!

Date Filling

  • 2 C pitted chopped Dates
  • 1/2 C coconut sugar 
  • 1 1/4 C water
  • 1/2 C almonds, finely ground - not to a meal but finely ground
  • 1 tsp vanilla extract
  • 1 tsp almond extract
Oat Crust

  • 3/4 C butter, softened
  • 3/4 C coconut sugar, packed
  • 3/4 C coconut flour
  • 3/4 C almond flour
  • 1 1/2 C Quick Cooking Oats
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla bean powder

Directions

Date Filling:

  • Put the dates in a Food Processor, and chop to fine pieces.
  • In a medium sized saucepan add chopped dates, water and sugar.
  • Stir and cook over medium high heat and then turn down and cook until the mixture is thickened.
  • Add the vanilla extract, almond extract and finely ground almonds.
  • See it's thickness in the photo below. It is very very moist.
  • Spoon into a bowl and let cool down because you will be pressing this out, with your fingers, onto the bottom layer of the crust.
  • Lightly grease a 9" x 13" baking pan - set aside.
Oat Crust:

  • Cream the butter and coconut sugar with a Hand Mixer, until light and fluffy. About 5 minutes.
  • Add the flour, baking soda, vanilla bean powder and salt. Mix.
  • Add the oats and mix well.
  • It will be a crumbly mixture but it will press together.
  • Sprinkle half the dough into the prepared baking pan.
  • Press down with your fingers to an even layer all across the pan bottom.
  • Now take the date mixture and dab teaspoons full here and there across the bottom layer in the pan. It will be easier to spread this way.
  • With your fingers - gently press out the filling for a solid layer across the complete bottom of the crust.
  • Sprinkle the rest of the dough over the filling layer.
  • Make sure it is even. Then press the top crust with your hand to make a solid layer. I use my fingers and the palm of my hand. It doesn't take much pressure
  • Bake at 375 degrees for 25 minutes.
  • Cut into squares while it is still warm.
  • Cut to make 4 squares across and 6 squares down and that will be 24 bars