Free of gluten and added sugar, these Vegan Date Squares are just as good, if not better, than the real thing! Super moist and deliciously tasty, they're the perfect replica of your typical soft, sweet and crunchy date square.
Combine all the ingredients for the date mixture in a medium saucepan and cook, stirring frequently over medium-low heat for about 5 minutes, smashing the dates with your spoon as you go, until the liquid has completely evaporated and you’re left with a creamy, smooth and heavenly fragrant date mixture. Set aside to cool.
Preheat your oven to 350°F and grease a 9" square baking pan with coconut oil, then line it with parchment paper, leaving a bit of an overhang on 2 sides.
In a large mixing bowl, combine all the ingredients for the crumble, save for the coconut oil. Mix well with a large whisk until very well combined.
Add the coconut oil and mix well, either with a large spoon or with the tip of your fingers, until the oil is well distributed and the mixture resembles coarse sand.
Transfer about 2/3 of this mixture to the prepared pan and press it firmly into an even crust, using your fingertips or a flat bottomed glass.
Now drop the date mixture by the spoonful all over the crust and spread it delicately, as evenly as you can all the way to the edge, then scatter the rest of the crumble mixture loosely over the top.
Bake for 35 minutes, until the top turns slightly golden brown and the house is filled with the most intoxicating aroma.
Remove the pan from the oven and allow to cool to room temperature, then transfer it to the refrigerator to chill completely before removing from the pan and cutting into 16 individual squares.
Store the finished date squares in the fridge for up to 10 days, but be sure to take them out of the fridge at least 2 hours before serving, as they taste much better at room temperature!