Date Squares
A classic Canadian dessert with a tender oat crust and sweet date filling. Perfect with tea and stores easily in the refrigerator.
Ingredients
- 625 ml Pitted dates
- 240 ml Water
- 1.5 tsp Vanilla
- 480 ml Rolled oats
- 240 ml Wheat flour
- 240 ml Brown sugar
- 0.5 tsp Baking powder
- 0.25 tsp Salt
- 240 ml Butter (softened)
Instructions
- Preheat the oven to 180°C. Grease or line a square baking pan (20 cm x 20 cm) with parchment paper.
- Prepare the date filling: place the dates and water in a saucepan and bring to a boil over high heat. Reduce heat and simmer gently, stirring occasionally, until the mixture thickens—approximately 6–8 minutes. Remove from heat, add vanilla, and let cool.
- In a food processor, combine the rolled oats, flour, brown sugar, baking powder, and salt. Pulse a few times (taking care not to reduce the mixture to powder—it should remain crumbly). Add the softened butter and pulse again until the mixture resembles breadcrumbs with pea-sized pieces. Transfer to a bowl and mix thoroughly by hand.
- Spread half of the oat mixture evenly over the bottom of the prepared pan, pressing down firmly and smoothing it out. Spread the date filling over the base and smooth it out. Distribute the remaining oat mixture on top and press down again to create an even layer.
- Bake in the center of the oven until golden brown on top—30–35 minutes. Allow to cool completely in the pan before cutting into squares.
- The squares keep well in an airtight container in the refrigerator for up to a week and in the freezer for 2–3 months.