Author Notes
I’ve had the idea for these almond butter and date squares for a while now and am so happy that I finally created a recipe to make them come to life. It’s an easy recipe to adapt. For vegans or people who are lactose intolerant, swap the butter for coconut oil. For a gluten free option, you can replace all-purpose flour with oat flour, and they will still be delicious. —stephanie⎜pinotte food blog
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Ingredients
- Date Filling
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2 1/2 cups
medjool dates, pitted and roughly chopped
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1 cup
water
- Almond crust
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1/2 cup
unsalted butter or coconut oil at room temperature, plus more for greasing the baking dish
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1/2 cup
almond butter
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6 tablespoons
maple syrup
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6 tablespoons
granulated sugar
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1 tsp teaspoons
kosher salt
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2 cups
rolled oats
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1 1/2 cups
all-purpose flour or oat flour
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1 1/2 cups
almond flour
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1 1/2 teaspoons
baking powder
Directions
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Heat the oven to 350°F.
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Place the dates and water in a small pot. Bring to a boil, then lower to a simmer. Cook, stirring once in a while, for 10-15 minutes, until the dates are broken up and the mixture becomes thick.
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Grease a 10x10-inch or similar size baking dish and line it with overhanging parchment paper.
In a big bowl, combine the butter or coconut oil, almond butter, maple syrup, sugar and salt. In a food processor, pulse the oats, flours and baking powder together for 10 seconds or so, until all the oat flakes are broken up into small pieces. Add the other crust ingredients to the food processor and pulse a few times until crumbly. If you don’t have a food processor, I recommend using quick cooking oats and to mix the crust with your hands.
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Press down 3/4 of the crust mixture at the bottom of the prepared pan. Spread the date filling evenly over it. Sprinkle the remaining quarter of the crust over the filling to make a crumble. Bake in the oven for about 60 minutes, until the top is golden brown. Let cool for an hour before cutting the squares.
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Store them at room temperature in an airtight container for up to 4 days.
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