Almond and Oat Date Squares

Name: Almond and Oat Date Squares
Yield: Makes 12
Ingredients: 1 cup oat flour; 1 cup rolled oats; 1/4 cup ground flaxseed; 1/4 cup coconut sugar; 1/4 cup sliced almonds; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/3 cup coconut oil, melted; 2 tablespoons apple sauce; 14 large, soft medjool dates, seeded; 1/4 cup unsweetened almond milk; 1 teaspoon pure vanilla extract; 1 tablespoon almond butter

By Alexandra | Occasionally Eggs • August 14, 2015 • 0 Comments

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Almond and Oat Date Squares — Photo by Alexandra | Occasionally Eggs

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Author Notes: A gluten-free, healthy version of classic date squares. Find more of my recipes at occasionallyeggs.com. —Alexandra | Occasionally Eggs

Makes 12

1 cup oat flour
1 cup rolled oats
1/4 cup ground flaxseed
1/4 cup coconut sugar
1/4 cup sliced almonds
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup coconut oil, melted
2 tablespoons apple sauce
14 large, soft medjool dates, seeded
1/4 cup unsweetened almond milk
1 teaspoon pure vanilla extract
1 tablespoon almond butter

Preheat the oven to 350F and line an 8x6 baking pan with parchment paper. I was out and greasing it really well worked in a pinch, but they were definitely harder to remove.
In a large bowl, mix the oat flour, rolled oats, flax, coconut sugar, almonds, cinnamon, and salt. Add the coconut oil and applesauce. It'll seem like it won't hold together at first, but the flax will work its magic and make everything stick.
In a food processor, blend the dates until a sticky past forms. Do not throw everything in at once and turn it on - there will be an almond milk explosion. Once you get a paste, add the almond milk, vanilla, and almond butter. Blend until it's a spreadable consistency.
Take a cup of the oat mixture out and reserve it. Press the remainder into your prepared baking dish, using damp hands to make sure it's firm. Spread the dates over top, then crumble the reserved oat mixture on that.
Bake at 350F for 20-25 minutes or until it starts to turn golden. Cool completely before cutting. Store in the freezer, and eat it cold.