(gluten & refined sugar free)

. . . and the HEALTHY Christmas baking has commenced! I love date squares, can’t live without em’ during the holidays. These are super easy and healthy!


-For the date filling:

  • 1.5 cups dates
  • 1 cup water
  • 1/2 tsp vanilla extract

– For the crumble:

  • 1 cup GF oat flour
  • 1 cup oats (use gluten-free oats if you have a gluten allergy)
  • 1 tsp baking powder
  • 1/4 tsp Himalayan salt
  • 1 tsp cinnamon
  • 1/4 cup (4 tbsp) vegan butter, grass fed butter OR coconut oil
  • 1/4 cup (4 tbsp) almond butter
  • 1/2 cup coconut sugar
  • 1/4 cup chopped pecans



1. Preheat your oven to 350F.

2. For the date filling, in a small saucepan add the water and dates on high until the water starts to boil then turn the heat to low. Start mashing the the dates using the back of a wooden spoon/fork. Add more water if needed until you have a smooth, thick, but spreadable date paste. Leave to cool.

3. In a large bowl, mix together the oat flour, oats, salt, cinnamon and coconut sugar.

4. Place the oat mixture in a food processor along with the coconut oil/butter and almond butter. Pulse until everything is combined and you have a crumble like mixture. Stir in the pecans.

5. Transfer 2/3 of the oat mixture into an 9×9 cake tin lined with parchment paper. Press the mixture down firmly into an even layer.

6. Spread the date mixture on top, then crumble the remaining 1/3 of the oat mixture on top.

7. Bake for 20-25 minutes.

8. Leave to cool completely, then slice! Enjoy! xo

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