Date Squares
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 156.1
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 0.5 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.0 g
- Protein: 3.4 g
View full nutritional breakdown of Date Squares calories by ingredient
Introduction
adapted from http://ohsheglows.com/2011/03/28/5-ingredient-no-bake-vegan-date-squares/ adapted from http://ohsheglows.com/2011/03/28/5-ingredi
ent-no-bake-vegan-date-squares/
Number of Servings: 20
Ingredients
-
Crust:
1.5 cups whole raw almonds
1.5 cups regular oats (for Gluten-free, use GF oats)
1/2 tsp kosher salt
10 dates, pitted and roughly chopped
1/4 cup coconut oil
Dash of cinnamon, nutmeg, and cloves
Date filling:
25 dates, pitted and roughly chopped (~2.5 cups)
1/2 cup water
2 teaspoons maple syrup
Directions
1. Line a square pan (I used 8in x 8 in) with two pieces of parchment paper (or foil with grease/oil). In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. Remove from processor, set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.
2. Grab your pitted and roughly chopped dates and water and process in the food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. Then add in the maple syrup, and a tiny bit of water if you need it, but it should be pretty thick and much more like pudding or custard, rather than liquid. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.
3. Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.
Serving Size: Makes one 8x8 pan.
Number of Servings: 20
Recipe submitted by SparkPeople user BAKETIVIST.
2. Grab your pitted and roughly chopped dates and water and process in the food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. Then add in the maple syrup, and a tiny bit of water if you need it, but it should be pretty thick and much more like pudding or custard, rather than liquid. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.
3. Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.
Serving Size: Makes one 8x8 pan.
Number of Servings: 20
Recipe submitted by SparkPeople user BAKETIVIST.
