11 Jun Newfoundland Date Squares
For some reason the warmer months always make me want a good date square…or two.
These date squares are inspired by the traditional Newfoundland date squares. The crumble isn’t quite the same as the traditional squares because I have used coconut oil instead of butter and skipped the baking soda but nevertheless I guarantee it is sure to please.
This date square recipe is super simple to make! Let’s do this.
The feature ingredient this week is: dates.
Dates are full of easily available energy. They contain vitamins such as thiamin, riboflavin, niacin, folate, vitamin A, and vitamin K. They also contain minerals such as calcium, iron, phosphorus, sodium, potassium, magnesium, and zinc. These vitamins and minerals benefit the body by improving digestion, skin elasticity, and bone health. Emotionally and energetically dates will help you open to the sweetness life has to offer.
Typically date squares have the same crust as they do the crumble. I added cinnamon to the crust and I would say it definitely added to the decadency of this tasty treat.
Once you bake the bars, be sure to leave them in the pan to cool completely (or they will fall apart). After this cut into squares and you’re ready to enjoy!
These date squares are:
Soft with a chewy centre
& Easy to make
- 2 cups Medjool dates, pitted
- 2 teaspoons lemon juice
- Pinch of pink Himalayan salt
- ¾ cup virgin coconut oil, cold & hardened, cubed
- 1 cup gluten-free all-purpose flour
- 1½ cups certified gluten-free rolled oats
- ¾ cup coconut sugar
- ½ teaspoon ground cinnamon
- Preheat the oven to 350 F.
- Line a 8x8-inch pan with parchment paper and set aside.
- Soak your pitted dates in a bowl with hot water for 5 minutes.
- Strain the dates and add them to a food processor along with your lemon and salt. Mix to form a thick paste. Set aside in another bowl.
- To make the crust and crumble, make sure your coconut oil is cold and cubed (otherwise your crumble will be more of a paste).
- Place your cubed coconut oil, flour, oats, and sugar in a food processor. Pulse until crumbs form, be sure not to over-mix. Place half of this mixture in a bowl and set aside. Add the cinnamon to the food processor with the other half of the mix. Lightly pulse to incorporate the cinnamon.
- Transfer the cinnamon mixture into the prepared baking dish and press evenly into the bottom of the pan with your fingers.
- Next, spread the date paste evenly on top of the bottom layer.
- Then evenly coat the date paste by sprinkling with the remaining crumbs.
- Bake for about 30 to 35 minutes, until the top is golden. Allow this to fully cool in the pan before cutting into bars.