Taking a classic making it gluten free and guilt free. The dates are sweet enough so other than a splash of maple syrup you won't need added sugar. The hemp seeds and oats will provide some protein and dates are said to give you a boost of natural energy. There is such something about these squares with the pecans and coconut (which can be omitted or substituted) that make these gems my new favourite treat.
What you will need:
Gluten Free Crust
1-1/2 cups Gluten free rolled oats
1/2 cup pecans (can substitute for walnuts or omitted)
3 pitted medjool dates
1/4 cup shredded unsweetened coconut (can be omitted)
2 Tbsp coconut oil (does not have to be melted)
1 tsp cinnamon
1/4 tsp nutmeg
1 Tbsp chia seeds
1 tsp salt
2 Tbsp water
2-1/2 cups pitted medjool dates
1/2 cup water
1 cup gluten free oats
1/2 cup crushed pecans
6 Tbsp hemp seeds
1/2 tsp cinnamon
2 Tbsp maple syrup
2 Tbsp melted coconut oil
Preheat oven to 35O degrees celsius and line a 9x9 square pan with parchment paper.
Put all the ingredients for the gluten free crust into a food processor and pulse until well mixed and forms a firm dough. If not coming together add water a tablespoon at a time.
Press the dough into the square pan firmly and bake for 10 minutes.
While the crust is baking, prepare the filling.
Clean out the food processor container and add the pitted dates and vanilla. Begin to pulse adding the water slowly. Depending on how fresh the dates are water may need to be added so that the filling has a smooth consistency.
Remove the crust from the oven and allow to cool. In a separate bowl prepare the date topping.
Add all the ingredients into the medium bowl and mix well.
Evenly spread the filling onto the crust and the press the topping onto the filling evenly.
Return the pan to the oven and bake for 20 minutes until the topping is golden brown.
Remove from oven and let cool for approximately 10 minutes.
Lift the dates out of pan and place on a large plate or cutting board sliding the parchment paper out from under it.
Slice into squares and enjoy!