These Vegan Date Squares with Golden Crisp & Sweet Date Filling are chewy, rich, and filled with a naturally sweet caramel-like date center. I sandwich that goodness between two layers of crisp oat and flour crumble that bakes into golden perfection. Whether I’m looking for a cozy dessert, a healthier sweet snack, or a treat to share, these bars hit the spot — and they just happen to be fully plant-based with gluten-free options too.
Why You’ll Love This Recipe
I love how these date squares feel both indulgent and nourishing at the same time. The filling is made entirely from whole dates, which means no refined sugar in the center — just pure natural sweetness. The crumb layers are buttery and lightly spiced with cinnamon, making every bite warm and satisfying. Plus, this recipe is easy to adapt with gluten-free flour or nut-free swaps depending on what I need. It’s also a great make-ahead treat that stores well all week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Date Filling:
350 g pitted dates (~2 cups)
1 cup water
2 tbsp lemon juice
½ tbsp vanilla extract
½ tsp baking soda
For the Crisp Layers:
170 g rolled oats (~1 ⅔ cups)
155 g flour (all‑purpose, oat, or almond) (~1 ⅓ cups)
80 g brown or coconut sugar (~6 ½ tbsp)
½ tsp ground cinnamon
¼ tsp baking powder
150 g vegan butter or coconut oil (~⅔ cup)
50 g chopped pecans (~⅓ cup), optional
Directions
I preheat my oven to 350°F (175°C) and line a 20 cm (8-inch) square pan with parchment paper, leaving a little overhang so I can lift the bars out easily later.
To make the filling, I simmer the dates, water, lemon juice, and vanilla in a saucepan over medium heat. Once it starts boiling, I stir in the baking soda and let it cook for 4–6 minutes, stirring occasionally, until the mixture becomes thick and spreadable. Then I set it aside.
For the crisp layers, I mix oats, flour, sugar, cinnamon, and baking powder in a large bowl. I add the melted vegan butter or coconut oil and mix until everything looks like coarse crumbs.
I press half of this crumb mixture into the prepared pan to form a firm bottom layer.
Then I spread the date filling evenly over the base.
If I’m using pecans, I stir them into the remaining crumb mixture and sprinkle it over the filling. I press it down gently so it holds together.
I bake the whole thing for 40–45 minutes, until the top is golden and crisp.
Once it’s cooled completely, I lift the slab out of the pan and slice it into 9 squares.
Servings and timing
This recipe makes 9 squares.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Calories: Approximately 260 kcal per square
Variations
Gluten-Free: I swap the all-purpose flour for oat or almond flour to make it gluten-free.
Nut-Free: I simply leave out the pecans to keep the bars nut-free — they’re still delicious and crisp.
Extra Texture: Sometimes I add a handful of shredded coconut to the crumble for extra chewiness.
Spiced Up: A pinch of ground ginger or nutmeg can add a cozy, wintery twist.
Lower Sugar: I reduce the sugar in the crisp slightly if I want a less sweet version — the dates bring plenty of sweetness on their own.
Storage/Reheating
I store the cooled date squares in an airtight container in the fridge, where they stay fresh for up to 5 days. For longer storage, I freeze them — just separate the bars with parchment paper and keep them in a sealed container. I let them thaw at room temperature before serving. They don’t need reheating, but if I want to warm one up, a few seconds in the microwave makes it even more comforting.
Related Recipes:
- 4-Ingredient Date Caramel Sauce
- Date and Orange Almond Loaf
- Date Coffee Cake with Walnuts & Espresso
FAQs
How do I make these gluten-free?
I use certified gluten-free oats and swap the flour with oat flour or almond flour. Both work really well and keep the texture deliciously crumbly.
Can I make these bars without nuts?
Yes, I just leave out the pecans. The squares are still flavorful and have plenty of crunch from the oats.
Are these sweet enough without added sugar?
The date filling is naturally sweet, but the crisp layer has a bit of sugar to balance the flavors. If I prefer a less sweet bar, I reduce the sugar in the crumble slightly.
Can I use Medjool dates?
Absolutely. I often use Medjool dates because they’re soft and sweet. If they seem too dry, I soak them in hot water for 10 minutes before cooking.
How do I know when the bars are done baking?
I look for a golden-brown top and a firm texture. Once the top is crisp and the edges start to brown slightly, I take them out and let them cool completely before slicing.
Conclusion
These vegan date squares are one of my favorite wholesome treats — cozy, naturally sweet, and full of texture. They’re easy to make, simple to customize, and perfect for sharing or keeping on hand as a snack. Whether I’m baking for guests or just treating myself, this recipe always delivers a satisfying bite.
📖 Recipe:
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Vegan Date Squares with Golden Crisp & Sweet Date Filling
- Total Time: 1 hour 5 minutes
- Yield: 9 squares
- Diet: Vegan
Description
These Vegan Date Squares feature a naturally sweet, caramel-like date filling sandwiched between golden, crisp oat and flour crumble layers. They’re chewy, warm, and comforting — perfect as a snack or dessert, and fully plant-based with gluten-free and nut-free options.
Ingredients
350 g pitted dates (~2 cups)
1 cup water
2 tbsp lemon juice
½ tbsp vanilla extract
½ tsp baking soda
170 g rolled oats (~1 ⅔ cups)
155 g flour (all-purpose, oat, or almond) (~1 ⅓ cups)
80 g brown or coconut sugar (~6 ½ tbsp)
½ tsp ground cinnamon
¼ tsp baking powder
150 g vegan butter or coconut oil (~⅔ cup)
50 g chopped pecans (~⅓ cup), optional
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch (20 cm) square pan with parchment paper, leaving overhang for easy removal.
- In a saucepan over medium heat, combine dates, water, lemon juice, and vanilla. Bring to a boil, then stir in baking soda. Simmer for 4–6 minutes, stirring occasionally, until thick and spreadable. Set aside to cool.
- In a large bowl, mix oats, flour, sugar, cinnamon, and baking powder.
- Add melted vegan butter or coconut oil to the dry ingredients and mix until crumbly.
- Press half the crumb mixture into the bottom of the prepared pan to form a firm base.
- Spread the date filling evenly over the base.
- Mix pecans (if using) into the remaining crumb mixture and sprinkle over the filling. Gently press down.
- Bake for 40–45 minutes, or until the top is golden and crisp.
- Let cool completely in the pan. Use the parchment to lift out, then slice into 9 squares.
Notes
For a gluten-free version, use oat or almond flour and certified gluten-free oats.
Omit pecans for a nut-free option — the squares are still delicious.
Add shredded coconut for extra texture or a pinch of ginger/nutmeg for more spice.
Reduce the sugar slightly if you prefer a less sweet crisp layer.
Store in the fridge for up to 5 days or freeze with parchment between squares.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 22g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
