Date Squares

This recipe was adapted from the The Eat-Clean Diet Favorites Magazine. The original recipe didn’t come out the way that I had hoped so to get a more desirable consistency, I tweaked the measurements. I hope you enjoy these super easy, healthy and low calorie date squares as much as I do!

This recipe is to fill a 9×12 or 9×13 pan.

Filling:

1 1/2 pounds of pitted Medjool Dates (I only found pitted ones, so if this is what you use, just remove the pits before dicing)

3 tbsps of Agave

2 1/2 c of water

2 tbsps of lemon juice, freshly squeezed

2 tsps of lemon zest

Base and topping:

3 1/2 c of Oat or Spelt Flour

3 1/2 c of Oats

1/2 tsp of Baking Powder

1/4 tsp of Sea Salt

1 1/2 c of unsweetened plain or cinnamon Apple Sauce

5 tbsps of Olive Oil (not extra virgin)

3 tbsps of Agave

Cinnamon, for dusting on top

Olive Oil cooking spray for greasing pan

Preheat oven to 350. If not pitted, remove pits from dates and dice. You can also place them in a food processor and pulse a few times. Combine dates in a large sauce pan with agave, water, lemon juice and lemon zest. Bring to a boil and reduce to a simmer, stirring occasionally for 10 minutes. It should be nicely thickened when done. Meanwhile, combine dry ingredients for crust and topping. Stir together the wet ingredients and then add into the dry ingredients. Stir until thoroughly combined. Place 3/4 of mix into bottom of prepared pan and press down to make an even and firmly packed crust. Pour thickened date filling onto the top of crust and smooth evenly over the layer. Crumble the rest of the crust mixture evenly over the top. Sprinkle with cinnamon and place in preheated oven and bake for approximately 25 minutes or until filling bubbles and topping is browned. Let cool completely before cutting.