Gluten-Free Date Bars

Submitted by Wayne F.

  • 18 dates Sunsweet Dried Dates
  • 1 1/2 teaspoon lemon juice fresh-squeezed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • 2 cups old-fashioned rolled oats (not quick cooking)
  • 1/2 cup coconut sugar
  • 1 Tablespoon flaxseed meal
  • 1/4 teaspoon fine sea salt
  • 6 Tablespoons tahini
  • 6 Tablespoons coconut oil - solid

Preheat oven to 350 degrees F. Line an 8-inch square pan with a piece of parchment paper long enough to hang over the sides.

Add the dates to a medium-sized bowl. Add enough hot water just to cover the dates. Let them soak for 15 minutes.

Meanwhile, prepare the oat crumb layer. Add 1 cup of the oats to the bowl of a food processor. Process until it breaks down into a flour consistency, about 1 minute.

Add the remaining oats, sugar, flaxseed meal, salt, tahini, and coconut oil to the food processor. Pulse just until it comes together into a sandy, clumped mixture. Transfer to a bowl, and wipe the food processor bowl clean.

Drain the dates, slip off the skins (discard the skins), and add the fruit to the food processor bowl, along with the lemon juice, cinnamon, and salt. Pulse a few times to break up the dates, then process until it becomes creamy, whipped caramel consistency, 2 to 3 minutes.

Press half of the oat crumb mixture into the bottom of the prepared pan. Spread the date filling over the crumb ayer. Sprinkle the remaining
crumb mixture on top, gently pressing it into the filling.

Bake 30 to 35 minutes, until the top is deeply golden. Let the bars rest in the pan until completely cooled. Lift the parchment out of the pan. Cut into 16 bars. Store bars in an air-tight container for up to 5 days.


Stay up-to-date on all things Sunsweet!


Thanks for sharing!

Invite your friends to share their feel good holiday recipes.

Please wait... uploading.