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Date Crumble Bars (Vegan, Gluten-Free, Refined Sugar-Free)

Author Samah Dada



  • 1 1/2 cups almond flour, packed
  • 1/2 cup rolled oats, ground into a flour grind your oats in a blender until mostly pulverized and a flour texture is achieved. Grind oats after measuring.
  • 1/3 cup coconut oil, melted and cooled
  • 1/3 cup coconut sugar
  • 1/3 cup unsweetened almond milk sub another non-dairy milk
  • 2 flax eggs (2 tbsp ground flax + 5 tbsp water, let sit aside for 5 minutes to thicken before adding into recipe)
  • 1 tsp vanilla extract
  • pinch salt
  • dash cinnamon


  • 14 large medjool dates
  • 1/2 cup unsweetened almond milk
  • 1/2 tsp vanilla extract


  • 2 tbsp rolled oats
  • 2 tbsp coconut sugar
  • dash cinnamon
  • sprinkle unsweetened coconut chips (optional)


  1. Preheat your oven to 350 degrees and prepare an 8 inch square pan with parchment paper.

  2. Prepare your two flax eggs by combining 2 tbsp of ground flaxseed with 5 tbsp warm water. Let it sit aside to thicken up.

  3. Measure out 1/2 cups of rolled oats, and process them in your blender until a fine powder is achieved. It doesn't have to be crazy pulverized, as we like to have some oaty texture.

  4. We are going to make the crust in one bowl! In a medium bowl, whisk together almond flour, homeground oat flour, cinnamon, coconut sugar, and a pinch of salt until combined.

  5. Now add your melted and cooled coconut oil into the flour mixture. Mix until it's thoroughly incorporated.

  6. Now add your flax egg into the mixture, followed by the almond milk. Stir to combine everything. You should have a thick, sticky dough. Set aside and prepare the filling. You can also refridgerate the dough overnight and make the next day.

  7. In a high-speed blender, combine your dates, almond milk, and vanilla extract. Blend on high until smooth, scraping down the sides of the blender if necessary. Place the filling aside.

  8. Press about two-thirds of the crust dough into your prepared pan making sure that it is evenly distributed throughout the pan. Reserve the rest of the crust.

  9. Now, pour the date filling over the crust, ensuring it is evenly distributed.

  10. Crumble the remaining crust dough over the top of the filling, pressing the pieces slightly onto the tops of the filling.

  11. Combine the rolled oats, coconut sugar, cinnamon, and optional coconut chips in a smal bowl and sprinkle it on top of the bars.

  12. Bake for 30-40 minutes until the tops of the crust are golden, the date filling is bubbling, and the sides of the crust look golden brown.

  13. Let cool before slicing and serving.