Date squares always remind me of my grandmother but they were a much more buttery & sugary version. This vegan version came out fantastic on the first try! They are light enough for breakfast or a mid morning snack but sweet enough to be served warm for dessert, perhaps with a little soy cream or ice cream.

An 8in by 8in square pan will be perfect but as you can see from the photos I used a cast iron skillet without the handle.

Combine 325g dates in a small saucepan with a tbsp vanilla. Add about a pint glass of water (may have to add more depending on how dry dates are). Bring to a boil then turn down to medium, cover and let simmer for 10 minutes. This is what the dates should look like at the end.

1

Meanwhile, find a glass a bit smaller than a whiskey glass – we’ll call that a cup (c) for the imperial measurement readers.

In a bowl combine:

  • 2 c oats
  • 1.5 c flour (I use whole wheat but you can substitute gluten free flour or white )
  • .5 c brown sugar
  • 1 tbsp mixed baking spice or 1 tsp each cinnamon & nutmeg
  • 1 tsp baking powder

Add in:

  • .25 c olive oil
  • .5 c applesauce

Mix until just combined – it should look crumbly like this:

3

Spread 3/4 of the oat mixture into the bottom of the pan & pat it down with your fingers until it looks like a solid crust.

2

Spread the date mixture over the top.

4

Sprinkle the rest of the oat mixture over the top.

5

Bake it in the oven for 20 minutes on 180c/375f and then LEAVE IT TO COOL FOR AT LEAST AN HOUR. This is in caps because no one ever thinks it’s important but it really, really is. If you don’t the whole thing will just crumble when you try to cut it. When you do cut in stab the knife into it rather than just dragging it over the top to try to keep the top layer in place.