Healthy Date Squares are a wholesome twist on traditional Newfoundland date squares with oats, quinoa flakes and sweet dates. They’re vegan and gluten-free, and go perfectly with an afternoon cup of tea!
This post was originally published in April 2017. It has been updated with new photos and text, including helpful tips for readers and a few adjustments to the recipe. (An original photo is included at the end of this post so be sure to check out the before and after).
What are date squares?
There are so many sweet treats that take me back to my childhood, and date squares are high on that list. I mean, I didn’t actually like them as a kid (because I usually went for chocolate or lemon desserts), but as an adult they have become one of my fave treats.
Date squares are a dessert originating in Canada with an oat crumb base and topping and a softened date filling. In Newfoundland, we call them date squares or date crumbles, while in western parts of Canada, they’re often called matrimonial squares.
Around here, date squares are a popular cookie for the holidays, but are also commonly found at baby showers and bake sales. If you ever take a road trip around the province, you will likely find them in road side coffee shops and community restaurants.
Details on a few ingredients to make healthy date squares
Dates: I used pitted dried dates in the filling for this recipe, but you can also use fresh medjool dates, which are softer and chewier. You’ll just need to cut them in half to remove the pits. If you chop your dates, the filling will cook a little quicker, but I like to save myself some prep time by using whole dates.
Oats: Oats are the main ingredient to make the crumbly base and topping for date squares. I like to use large flake oats, but you can use what you have on hand. While oats are naturally gluten-free, there may be cross-contamination with wheat products, so to keep this recipe gluten-free, make sure your oats are certified gluten-free.
Quinoa flakes: Quinoa flakes are just quinoa seeds rolled or pressed into flakes. In this way, they’re similar to oat flakes, except smaller in size. And just like whole grain quinoa, flakes are gluten-free and a good source of fibre and protein. You can normally find quinoa flakes in the organic section of your grocery store or at bulk food stores. (See photo below where quinoa flakes are in the bowl closest to the top of the frame).
How to make gluten-free date squares
- First, make your date filling, which requires just two ingredients – dates and water. Bring to a boil, and then let simmer for 7-8 minutes until the dates have softened. Towards the end of the cook time, I start to mash the dates with a fork which helps them absorb any remaining liquid.
- For the base and topping, whisk together your dry ingredients in a large bowl. Then, microwave your wet ingredients until they are melted together. Add the wet mixture to the dry ingredients and stir until a wet and crumbly mixture forms.
- Press a little over half of the crumb mixture into the bottom of a 9-inch square pan. Spread on the warm date filling, and then sprinkle on the remaining crumb mixture, lightly pressing it into the date layer.
- Bake at 350F for 28-30 minutes or until the top is golden brown. Let cool and cut into squares.
Frequently asked questions
Are date squares good for you? While these are called healthy date squares, they still have over 200 calories per serving. I consider them healthy as they contain wholesome ingredients like quinoa and oats, are made without white flour, and are sweetened with maple syrup and coconut sugar. They also have a good dose of fibre and protein. But, as with all treats, moderation is key.
How do you store vegan date squares? How long will they keep? Store the squares in an airtight container at room temperature and enjoy within 2-3 days. You can also store them in the refrigerator for 6-7 days. (I personally love the firmer texture of a cold date square).
Can you freeze date squares? How long can you freeze them for? Yes, once fully cooled and cut into squares, just place them in a freezer safe container, either in a single layer or in between sheets of parchment or wax paper. Store in the freezer for up to 3 months. To defrost, just leave them at room temperature for 30-60 minutes.
Recipe tips and substitutions
- If you don’t have quinoa flakes, you can just use more rolled oats. Since the oat flakes are larger, I suggest substituting 1 cup of oats for the 1 1/2 cups of quinoa flakes.
- You can use honey in this recipe in place of maple syrup. Just keep in mind that the squares will no longer be vegan.
- If you don’t have coconut sugar, you can use brown sugar as a replacement.
- If you don’t have almond butter, you can use another type of natural nut or seed butter. I’ve made these date squares with peanut butter, and while they had a slightly different taste, they were still delicious and had the same texture.
- For a thicker date square, you can use an 8-inch square pan.
Other crumble bar recipes you might enjoy
- Strawberry Chia Jam Oat Bars are a creative spin on PB&J with a berry jam filling and peanut buttery oat crumble.
- Healthy Peach Crisp Bars can be made with fresh or frozen peaches, and they’re vegan and gluten-free.
- Chocolate Chai Spice Crumble Bars have a decadent and fudgy filling, yet these bars are completely dairy-free.
If you make these healthy date squares, I’d love to hear what you think in the comments below!
HUNGRY FOR MORE? Don’t forget to sign up for the Crumb Top Baking Newsletter and follow along on Instagram, Pinterest and Facebook!
Print
Healthy Date Squares (Vegan, Gluten-Free)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 squares
- Category: Dessert
- Method: Bake
- Cuisine: Canadian
- Diet: Gluten Free
Description
Healthy Date Squares are a wholesome twist on traditional Newfoundland date squares with oats, quinoa flakes and sweet dates. They’re vegan and gluten-free, and go perfectly with an afternoon cup of tea!
Ingredients
For the filling:
- 2 1/2 cups whole pitted dates
- 1 1/2 cups water
For the crumb base and topping:
- 1 1/2 cups gluten-free rolled oats
- 1 1/2 cups quinoa flakes
- 1 cup almond flour
- 1/4 cup coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup natural almond butter
- 1/2 cup maple syrup
- 1/4 cup coconut oil, virgin, cold pressed
Instructions
- Pre-heat oven to 350F. Lightly grease a 9-inch square pan and line the bottom and sides with parchment paper.
- Add the dates and water to a medium-sized sauce pan and bring to a boil. Reduce heat and let simmer for 7-8 minutes, or until the dates have softened. Towards the end of the cook time, start mashing the dates with a fork which helps absorb any remaining liquid. Cover and set aside.
- In a large bowl, whisk together the oats, quinoa flakes, almond flour, coconut sugar, cinnamon and salt.
- In a small microwave safe bowl, add the almond butter, maple syrup and coconut oil and microwave on two 30-second intervals, stirring in between and after until smooth.
- Add the wet mixture to the dry ingredients, and stir until wet and crumbly.
- Press a little over half of the crumble mixture into the bottom of the prepared pan.
- Spread on the warm date filling.
- Sprinkle on the remaining crumble mixture and press it lightly into the date filling.
- Bake for 28-30 minutes, or until the top is golden brown. Let cool completely on a wire rack.
- Using the edges of the parchment paper, lift the date squares out of the pan and cut into 16 pieces.
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for 6-7 days. Freeze for up to 3 months.
Notes
- You can substitute the quinoa flakes for more rolled oats. Since the oat flakes are larger, use 1 cup of oats to replace the 1 1/2 cups of quinoa flakes.
- For a thicker date square, use an 8-inch square pan and bake for an extra few minutes.
- Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.
Any suggestions to make this recipe nut free?
Hi Brenda. I’m sorry but I haven’t tested a version of this recipe without the almond flour and almond butter.