Why You’ll Love Vegan Date Squares Recipe

These date squares are:

Delightfully sweet from natural dates
Comfortingly crunchy on the outside with a soft filling
Entirely vegan and easy to customize
Great for dessert, snacks, or sharing with friends

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Date filling

350 g dates, pitted, (~2 cups)
1 cup water
2 tablespoons lemon juice
½ tablespoon vanilla extract
½ teaspoon baking soda

Crisp

170 g oats, (~1⅔ cups)
155 g all-purpose flour / oat flour / almond flour, (~1⅓ cups)
80 g brown or coconut sugar, (6½ tbsp)
½ teaspoon ground cinnamon
¼ teaspoon baking powder
150 g vegan butter or coconut oil, (~⅔ cup)
50 g chopped pecans, (⅓ cup)

Directions

Preheat the oven to 350°F (175°C). Grease a 20 cm square pan and line it with parchment paper, leaving some overhang for easy lifting.
In a small saucepan, combine the pitted dates, water, lemon juice, and vanilla. Heat over medium, breaking the dates into smaller pieces. Once boiling, stir in the baking soda and cook for 4–6 minutes until the mixture becomes a paste. Set aside.
In a bowl, mix the oats, flour of your choice, sugar, cinnamon, and baking powder. Add the vegan butter or coconut oil and mix with a fork until the mixture resembles sandy crumbs.
Press half of the oat mixture into the prepared pan to form a firm base. Spread the date filling evenly on top.
Add the chopped pecans to the remaining oat mixture and mix with your hands to create clusters. Crumble this over the date layer and press lightly.
Bake for 40–45 minutes, or until the crust is golden brown.
Allow to cool completely before lifting from the pan and cutting into 9 squares.

Servings and timing

Servings: 9 squares
Prep time: ~25 minutes
Cook time: ~40 minutes
Total time: ~1 hour 5 minutes

Variations

Coconut Dream – Add shredded coconut to the crisp mix for extra texture and sweetness.
Nutty Bliss – Swap pecans for walnuts or cashews for a different flavor.
Chocolate Touch – Sprinkle vegan chocolate chips on top before baking.
Fruity Infusion – Stir in raisins or cranberries with the date filling for a burst of tartness.

Storage/Reheating

Store in an airtight container in the refrigerator for up to one week.
Freeze for up to three months and thaw in the fridge before serving.
Reheat gently in the oven or microwave if you prefer them warm.

FAQs

How can I make these gluten-free?

You can use certified gluten-free oats and gluten-free flour as substitutes to make the recipe gluten-free.

Can I substitute the sugar?

Yes, you can use coconut sugar, brown sugar, or any other vegan sweetener.

Are these squares suitable for meal prep?

Definitely. They keep well in the fridge or freezer, making them a great option for weekly meal prep.

Can I use different nuts?

Yes, walnuts, almonds, or cashews are great alternatives to pecans.

What type of dates should I use?

Soft Medjool dates are ideal as they blend easily and provide a rich, caramel-like sweetness.

Can I reduce the sugar?

Yes. Since dates are naturally sweet, you can reduce the added sugar if you prefer a less sweet dessert.

How do I prevent the squares from falling apart?

Make sure to let them cool completely before cutting, so they hold their shape.

Can I make this nut-free?

Yes, simply omit the pecans or replace them with seeds like pumpkin or sunflower seeds.

Is there a no-bake version?

Some versions use a food processor and chilling instead of baking, though this recipe is designed to be baked.

What’s the best pan size to use?

An 8×8-inch (20 cm) square pan works best for even baking and perfect portions.

Conclusion

These Vegan Date Squares are a wholesome, comforting dessert that’s full of natural sweetness and texture. Whether you’re looking for a simple plant-based treat or a new go-to snack for the week, this recipe delivers on flavor, ease, and versatility. Enjoy them as-is or play around with your favorite add-ins to make them uniquely yours.