Layered Date and Oat Bars
4.4(517 ratings)Old-fashioned date squares are usually baked oat crumble sandwiched around stewed dates. This raw version keeps the layered look by pressing a soft oat and almond base, spreading on a lemony date paste, then crumbling more of the base over the top. The result slices cleanly straight from the fridge and tastes like a cozy teatime treat.
- Hands-on
- 40 min
- Set
- 3 hr
- Total
- 3 hr 40 min
- Serves
- 12
- Level
- Moderate
Method
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Step 1: For the filling, soak 16 of the dates in the warm water for 15 minutes, then blend with the soaking water, lemon juice, zest and 1 teaspoon cinnamon until thick and smooth.
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Step 2: For the crumble, process the oat groats and almonds to a coarse flour, then add the remaining 8 dates, coconut oil, salt and remaining cinnamon and pulse until clumpy.
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Step 3: Press two thirds of the crumble firmly into a parchment-lined 8 inch square pan, packing it tightly so the base does not crack when sliced.
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Step 4: Spread the date filling over the base in an even layer, then scatter the remaining crumble on top and press down very lightly so it adheres.
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Step 5: Refrigerate for at least 3 hours to set, then lift out using the parchment and cut into 12 squares, wiping the knife between cuts.
Same technique, different aisle
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