Date Squares


Date Squares
Yield: about 24 - 2in x 2in squares.

You will need a 9in x 13in baking pan, parchment paper, and a food processor.


4 1/2 cups (600 grams) pitted dates
1 1/2 cups (360 ml/g) water
1 1/2 teaspoons vanilla extract

3 cups (300 grams) old-fashioned rolled oats
1 1/2 cups (210 grams) whole wheat (or all purpose) flour
1/2 cup honey, maple syrup, agave nectar, or brown sugar
3/4 teaspoon baking soda
1/4 teaspoon + big pinch table salt
1/4 teaspoon ground cinnamon
1 cup (230 grams) butter, unsalted, chilled and cut into cubes

Date Filling: Place the dates and water in a medium saucepan and cook over low heat, stirring occasionally, until the dates are soft and have absorbed most of the water (about 5 - 10 minutes). Remove from heat and stir in the vanilla extract. Let cool to room temperature and then puree in your food processor until smooth. Set aside.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter (or use a non stick cooking spray) an 9 x 13 inch pan. Line the bottom of the pan with parchment paper. Set aside.

Oatmeal Crust: In the bowl of your food processor, place the oats, flour, sweetener, baking soda, salt and ground cinnamon. Pulse just to combine. Then add the butter and pulse until the mixture is crumbly. Press 2/3 of the mixture into the base of the prepared pan.

Spread the date filling evenly over the oatmeal crust. Sprinkle the remaining dough evenly over the top of the dates and press down lightly. Bake for about 30 - 40 minutes or until golden brown. Place on a wire rack to cool. Once the squares have cooled, cover the pan with plastic wrap, and place in the refrigerator at least one hour or until firm enough to cut easily into squares.

These will keep, covered, in the refrigerator up to a week.


You can make the crust sweeter if you plan to serve them as a dessert or tea-time snack.  Increase sweetener to 3/4 cup for liquid (i.e. honey, maple syrup, agave nectar) or 1 cup of brown sugar.