Vegan Date Squares (Healthy Recipe)

These decadent vegan date squares are easy to make, packed with sweet flavor from the wholesome dates and they are rich in fiber. The creamy date filling paired with a buttery and crunchy oat layer makes for such a delicious combo! They are 100% vegan + dairy-free, and you can easily make them gluten-free.

These vegan date squares are a perfect compromise between a decadent treat and a healthier dessert recipe.

They remind me of these chocolate peanut butter oatmeal bars, but they are lighter and made with wholesome dates instead of chocolate. Dates are naturally so sweet, this healthy date square recipe does not need much-added sugar!

The combination of buttery oat crust, crunchy topping and sweet creamy date filling is absolutely addictive!

Prepare a pan during the weekend and enjoy it as a dessert or snack during the week. Make for a fiber-packed recipe your whole family will enjoy, even your kids!

Let me know if you give them a try! ❤️

❤️ Why you will love this recipe

• Easy classic dessert recipe with a delicious rustic look and flavor
• Perfect make-ahead sweet treat (and freezer-friendly!)
• Made with less added sugar, thanks to the naturally very sweet dates
• High fiber treat from dates and rolled oats
• Vegan, dairy-free and easy-to-make gluten-free

🗒 Ingredient notes (+ substitutions)

• Dates: I recommend using large and soft Medjool dates to make the date squares. They are very sweet and super creamy, making the date layer ultra decadent. You will have to pit the dates and roughly chop them first. Medjool dates are usually found in the produce section in most grocery stores.
• Lemon juice: adds a fresh tangy taste and helps activate the baking soda when making the date layer (which breaks down the dates into a creamy texture). You can also use orange juice or apple cider vinegar.
• Vegan butter: you can use vegan butter (like the one from the brand Earth Balance) or refined coconut oil, both will work. Use cold or solid butter/oil for the best result (place in the fridge an hour ahead of time if necessary).
• Rolled oats: thick old-fashioned oats are best as they give an amazing chewy bite. I haven't tried it, but quick cooking oat should be fine too.
• Brown sugar: used in the oat layer, you can also use regular sugar or coconut sugar.
• Baking soda: it reacts with the lemon juice when cooking the dates to help break down the fiber and make the mixture smooth.

⭐️ Full list of ingredients (+ quantities) down below in the recipe card!

📝 Variations

• Spices: for a spiced flavor, add some cinnamon, nutmeg or cardamom.
• Citrusy: instead of using water when making the date layer, use half water and half orange juice instead!
• High-protein: swap some of the rolled oats with some quinoa flakes. Or, add a few spoonfuls of nut butter to the oat mix!
• Crunchy: add a handful of chopped walnuts, almonds or pecans to the oat mix for a more crunchy texture.

🍽 How to make vegan date squares

Step 1: To a large bowl, add the rolled oats, flour, brown sugar and salt. Then, stir to combine.

Step 2: Add the solid vegan butter or coconut oil.

Step 3: Use a pastry cutter and/or your hands to crush the butter into the oat mix until crumbly and uniform. Set aside.

Step 4: In a small pot, add the pitted and roughly chopped dates, then add the lemon juice and water.

Step 5: Cover, turn on the heat to medium-high and bring to a gentle simmer. Then keep cooking covered for 5-10 minutes. Then, add the balking soda (lots of bubbles will form, this is normal).

Step 6: Keep stirring and use the back of a spoon to roughly mash the dates while cooking for another 5 minutes. You should end up with a paste consistency. Remove from the heat and let it cool down for a few minutes.

Step 7: Transfer half of the oat mixture to the bottom of a parchment-covered 8 x 8 or 9 x 9 inches square dish (like a brownie pan), then press using your hand.

Step 8: Transfer the date mixture over the oat layer, and use a spoon to spread it evenly all over the surface.

Step 9: Transfer the rest of the oat mixture over the date layer.

Step 10: Use your hands to gently press over the top to create an even layer, then bake at 350ºF for 40-45 minutes or until golden brown. Once done baking, let the date square completely cool down before unmolding and slicing.

⭐️ Detailed recipe (+ video) down below in the recipe card!

💡 Baking tips

• If your dates are whole (meaning intact with still their stone inside), then you will have to first remove the pit. To do so, simply create a slice lengthwise to allow the date to open up and be able to remove the pit.
• I used Medjool dates, which are technically not dried and usually found in the produce section. If you use dried dates that are harder, then I recommend first soaking them in plenty of water for a few hours. Then, drain and continue with the recipe.
• It is best to allow the date mix to cool down before transferring over to the bottom layer.
• Make sure to press over the bottom layer so a tight crust forms while balking. This will help the squares hold well!
• Cooling down the date squares before slicing will make sure they hold well together.

❗️ Storage tips

Keep the vegan date squares in an airtight container at room temperature for 2-3 days. For longer storage (up to 5 days), then transfer to the fridge.

You can also freeze them for up to 3 months! In that case, place a small sheet of parchment paper (reuse the one you used to bake the squares) in between each square so it is easy to grab one at a time. Thaw them in the fridge overnight or at room temperature for one hour before enjoying.

🌱 More vegan dessert recipes with dates you might like!

I hope you enjoyed this vegan date square recipe! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!

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