Gluten-Free Date Squares
Delicious and wholesome gluten-free date squares with a crunchy pecan topping and a sweet, sticky date filling.
Ingredients
Pecans
- 1 cup pecans, chopped
Dates
- 12 oz Medjool dates, pitted and chopped
Maple Syrup
- 1 cup maple syrup
Filtered Water
- 4 oz filtered water
Vanilla Extract
- 2 teaspoons vanilla extract
Ground Cinnamon
- ¾ teaspoon ground cinnamon
Fine Sea Salt
- ½ teaspoon fine sea salt
Tapioca Flour
- 1 ½ cups tapioca flour
Almond Flour
- 3 cups almond flour
Baking Powder (grain-free)
- 2 teaspoons baking powder (grain-free)
Additional Maple Syrup
- ½ cup maple syrup
Palm Shortening / Vegan Butter / Coconut Oil
- ¼ cup palm shortening, vegan butter or coconut oil
Vanilla Extract
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment.
- Toast pecans for 5-7 minutes, then set aside. Cook dates, maple syrup, water, vanilla, cinnamon, and salt until thickened (3-5 min). Mix in toasted pecans.
- Combine flours, baking powder, and salt. Mix in maple syrup, fat, and vanilla until combined. Press two-thirds into the pan.
- Spread date mixture over crust. Crumble remaining dough over top. Bake for 20-25 minutes until golden. Cool, then cut into squares.
- Store in an airtight container in the fridge for up to a week or freeze for longer.
Notes
For best results, toast pecans and ensure the date mixture is thickened before assembling.