Date squares have delicious layers of chewy sweet centers with a cinnamon crumble topping. This healthier recipe uses oats and unrefined flour, and contains no refined sugar.
I have a slight sweet tooth, and sometimes you just want a dessert that is just not chock full of sugar.
On a cold winter day, these date squares are the perfect warm and healthier treat. They make the perfect dessert, or snack, to sit down with a friend to enjoy alongside a cup of coffee.
Dates are one of my favorite ways to sweeten recipes, like this yummy pumpkin spice ice cream, without having to use sugar – or at least a lot less sugar.
Sometimes if I get a hankering for just a little something sweet, I will grab a date or two just to munch on.
They are basically like healthy candy: sweet while also containing vitamins, minerals, antioxidants, and fiber (source).
Tips For Making Date Squares
- Ground flaxseed and egg white in the streusel topping are optional, but they add some extra protein. Dates are naturally very sweet, so you don’t need a lot of sugar in this recipe. They are an excellent natural sweetener.
- Medjool dates are best.
- If your dates are dry at all, soak them for a while before proceeding. Pour out any excess water.
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Do date squares go bad?
Yes. As with any food, they can go bad. They are best enjoyed within 4-5 days. Freeze leftovers…if there are any.
Follow the instructions below for freezing.
How do you use dried dates in baking?
Most dates that are dried can just be used as is. Chop them up or pulverize in the blender. If they are too dry, then you can rehydrate them by soaking them in warm water before using them in a recipe. Make sure to strain off any excess water.
What do you do with old Medjool dates?
As stated above, rehydrate them with a little water for a few hours. Strain off extra liquid. If they have gone bad, well then, just toss them.
What type of oats should I use for date bars?
I like using rolled oats for this recipe. Rolled oats offer the best texture, in my opinion. You could use other types of oats if you already have them on hand.
Tools you may need:
Liquid and dry measuring cups
How To Make Healthy Date Squares
- With the rack in the middle position, preheat the oven to 350. Line an 8 inch square baking dish with parchment paper or grease the baking dish with a bit of butter.
- In a pot, bring the dates, apple cider, lemon juice, orange juice, citrus zest, and salt to a boil. Add the baking soda and simmer for five minutes, stirring constantly with a wooden spoon until the dates have fallen apart.
- Let cool.
Create The Crumble
- In a bowl, combine the oats, flour, sugar, salt, and cinnamon. Add the butter and break the butter up into small clumps to incorporate into the mixture until butter pieces are approximately pea-sized. (Add the optional ground flaxseed and one egg white for a little extra protein and nutrition, if desired.)
Put The Date Bars Together
- Spread half the crisp in the baking dish and press firmly. I like to do this with the back of a dry measuring cup. Go around pressing and twisting the cup slightly until it’s evenly packed down in the pan.
- Spread the date mixture evenly.
- Cover with the remaining crisp and press lightly. Bake for 45-50 minutes or until golden brown. Allow to cool completely before cutting into them.
Storing Date Squares:
Store in an air-tight container for 4-5 days. Date bars freeze really well. Slice into individual squares, wrap individually, and freeze.
Find More Delicious Desserts From The Farmhouse:
- Sourdough Chocolate Chip Cookies
- Sourdough Chocolate Cake
- Chai Ice Cream
- Gluten Free Lemon Cake
- Homemade Aooke Pie With Einkorn Crust
If you try this recipe and love it, I would love if you could come back, comment on it, and give it 5 stars!
- 2 1/4 cups pitted dates (400 grams)
- 1 cup unsweetened apple cider
- Juice from one orange
- 2 tbsp lemon juice
- Zest from one orange (or lemon)
- Pinch of sea salt
- 1⁄2 tsp baking soda
Crisp Base and Topping
- 1 3⁄4 cups of rolled oats
- 1 cup spelt flour (or unbleached all-purpose)
- 1⁄3 cup, tightly packed coconut sugar (or brown sugar)
- 1⁄2 tsp cinnamon
- 1⁄4 tsp sea salt
- 1 cup butter, softened
- 1 tbsp ground flaxseed
- 1 egg white
- Zest from one orange or lemon (for extra citrus flavor)
With the rack in the middle position, preheat the oven to 350. Line an 8 inch square baking dish with parchment paper or grease the baking dish with a bit of butter.
In a pot, bring the dates, apple cider, lemon juice, orange juice, citrus zest, and salt to a boil.
Add the baking soda and simmer for five minutes, stirring constantly until the dates have fallen apart.
In a bowl, combine the oats, flour, sugar, salt, and cinnamon.
Add the butter and break the butter up into small clumps to incorporate into the mixture until butter pieces are approximately pea-sized. (Optional: add the ground flaxseed and one egg white for extra protein.)
Spread half the crisp in the baking dish and press firmly.
Spread the date mixture evenly.
Cover with the remaining crisp and press lightly.
Bake for 45-50 minutes or until the crisp is golden brown.
Allow to cool completely before cutting into them.
If you don’t have apple cider, you can substitute it with orange juice.
Ground flaxseed and egg white in the streusel topping is optional, but they add some extra protein.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 488Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 54mgSodium: 340mgCarbohydrates: 71gFiber: 8gSugar: 42gProtein: 7g