Today’s recipe is simple, delicious, and perfect as a back-to-school snack: the date square.
Want to know how to make easy and delicious date squares that are healthier than the average sugar cube you would find at a nearby café? Keep reading!
You may not know this, but Idriss is a die-hard fan of dates.
I’m talking, give him a box of dates, watch an episode of your fave show on Netflix and return to nothing but date pits, everywhere.
Pits on his desk, on the counter, on the bedside table. (Ok, the last one is a stretch, but you get the point).
Imagine my shock when I got him a date square from a nearby bakery after a long day of moving and had to mentally process the deer-caught-in-headlight look on his face when he was looking at it: “What is this?”
A DATE SQUARE!
“You’ve never had a date square?” I asked, incredulously. I totally thought he was fucking with me.
“Nope.” * Takes bite * “Holy shit”
Since these date squares are phenomenal AF, I think we can dub 2k17 as the year of the date square and Jamaican patty.
Like, I’m sorry dude, but you’ve been living under a rock.
YOU HAVE NOT LIVED UNTIL YOU’VE HAD A DATE SQUARE.
Ok. Rant over.
For the ultimate date squares, keep these tips in mind:
Quality of dates is important
You don’t want to use the kind of dates that are dried up and nasty on their own – you want the ones that you can split open easily and are mushy and fibrous. This will make it that you won’t need to use as much sugar to make your date squares amazing.
We use medjool dates that look like they fit our quality standard. Taste testing definitely happens too.
Water over sugar
Instead of using an F ton of brown sugar to make your date squares have that classic almost fudgey consistency, use a bit of water. If your dates are delicious on their own, that’s all you’ll need.
Vegan or not
Whether you want them vegan or not, you can use butter or coconut oil. Just keep in mind to taste and add salt accordingly, as butter or even vegan butter substitutes have added salt.
If you want to make these today and don’t have our secret ingredient (date molasses) on hand – you can use regular molasses, or honey (I know, not vegan.)
Keep in mind if you use another liquid sweetener that if it doesn’t have the same thick consistency, you’ll likely need to use less in order to have a crisp that still holds together and isn’t a ball of mush
Without further ado, here is the recipe! Enjoy, foodies!
- 2 Cups of Medjool dates, chopped
- ¾ Cup of room temp water
- ½ Tsp Baking soda
- ½ Tsp of Apple Cider Vinegar
- 1½ Cup of oats
- ¾ Cup of Buckwheat flour
- ¼ Cup of sugar
- ¼ Cup of date molasses (Amazon link below)
- ¾ Cup Organic coconut oil, room temp.
- 1 Tsp of sea salt
- ¼ Tsp of Baking Powder
- ½ Tsp of Cinnamon
- Warm up your oven at 180 C or 380 F.
- Place your pitted and chopped dates and water and blend in the food processor until a paste forms. You will probably find yourself stopping and scrapping the side of the bowl.
- Scoop out the mixture and leave aside.
- In a bowl, place your flour, oats, baking powder, salt, cinnamon, sugar and mix. Now add your Coconut oil and date molasses and mix. You should end up with a thick consistency resembling an oatmeal cookie dough.
- Grab a lightly brownie pan, and line up some parchemin paper in it. Spread half the crisp in the pan and press firmly. Layer with the date mixture. Cover with the remaining crisp and press lightly. Be careful not to make a mess at this stage.
- Now, place your pan in the middle rack of the oven and bake for 25-30 minutes, or until golden brown.
- Take out of the oven and let it cool off for 4-6 hours before cutting and serving. This is super important as if you don't allow to chill, your squares will turn into a crumbly mess.
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