Why You’ll Love Vegan Date Squares Recipe

This recipe is

completely vegan and naturally dairy‑free
sweetened with real dates and minimal added sugar
full of texture, combining soft filling with a crisp oat crust
simple to prepare in a single baking pan

Ingredients

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

Date filling
350 g dates, pitted
1 cup water
2 tablespoons lemon juice
½ tablespoon vanilla extract
½ teaspoon baking soda

Crisp
170 g oats
155 g flour (all‑purpose, oat, or almond)
80 g brown or coconut sugar
½ teaspoon ground cinnamon
¼ teaspoon baking powder
150 g vegan butter or coconut oil
50 g chopped pecans

Directions

Preheat the oven to 350°F (175°C). Grease a 20 cm square pan and line it with parchment paper, leaving some overhang to lift the squares out later.
For the date filling: combine the pitted dates, water, lemon juice, and vanilla in a small saucepan. Heat over medium, breaking the dates down. Once boiling, stir in the baking soda and cook 4–6 minutes until a paste forms. Set aside.
In a bowl, mix oats, flour, sugar, cinnamon, and baking powder. Add the vegan butter or coconut oil and stir with a fork until the mixture resembles sandy crumbs.
Press half of the crisp mixture into the prepared pan to form the base. Spread the date filling evenly over this layer.
Add the chopped pecans to the remaining crisp mixture and combine. Crumble this over the date layer and lightly press down.
Bake for 40–45 minutes until the top is golden brown.
Let the squares cool completely before cutting into 9. This helps them hold their shape.

Servings and timing

Servings: 9 squares
Prep time: approx. 25 minutes
Cook time: approx. 40 minutes
Total time: about 1 hour 5 minutes

Variations

Coconut Dream: Stir shredded coconut into the crisp for a tropical flavor.
Nutty Bliss: Swap or add walnuts or cashews for extra crunch.
Chocolate Twist: Sprinkle vegan chocolate chips on top before baking.
Fruity Boost: Mix in dried fruit like cranberries or raisins with the date filling.

Storage/Reheating

Store cooled vegan date squares in an airtight container in the fridge to maintain freshness. They’ll keep well for about a week and can be frozen up to three months if tightly wrapped. When ready to enjoy, thaw in the fridge or at room temperature.

FAQs

What dates are best for these squares?

Medjool dates are ideal because they’re soft and naturally sweet, but any pitted dates will work.

Can I make this gluten‑free?

Yes — use gluten‑free oats and a gluten‑free flour like oat or almond flour.

How do I prevent the squares from falling apart?

Allow the baked squares to cool completely before cutting, and press the layers firmly during assembly.

Can I reduce the sugar?

You can reduce or replace the added sugar with alternatives like maple syrup, though it may alter texture slightly.

Is there an alternative to vegan butter?

Solid coconut oil works well as a substitute.

Can I add spices?

Absolutely — cinnamon, nutmeg, or cardamom enhance the flavor.

Are these squares healthy?

They offer fiber from dates and oats, but they’re still a treat, so enjoy in moderation.

Can I make them ahead of time?

Yes — they’re great as a make‑ahead snack or dessert and store well.

How should I serve them?

Serve slightly warm or at room temperature, alone or with plant milk, tea, or coffee.

Can I freeze leftovers?

Yes — wrap in parchment or foil and freeze for up to three months; thaw before eating.

Conclusion

These vegan date squares blend wholesome ingredients and satisfying texture for a dessert that’s both comforting and delicious. With a simple method and flexible variations, this recipe is destined to become a favorite in your baking repertoire. Enjoy them as a snack, dessert, or anytime treat!