Christmas is a little over a week away, so it was time to bake my favourite holiday dessert. My Grandma has been making this every year since I can remember and I have always just enjoyed instead of creating. With my family not catching on to the dairy and gluten free lifestyle yet, I decided to make them myself! I was caught off guard on how they taste exactly like the original recipe! I didn't have to add any sugar and it is so sweet and satisfying!
Ingredients for the date puree:
500 Grams Pitted Dates
1 Cup Water
1/2 Cup Orange Juice
2 Tbsp Lime Juice
2 Tbsp Coconut Oil
1 Tsp Pure Vanilla Extract
1/2 Tsp Baking Soda
1/2 Tsp Himalayan Salt
Ingredients for the crumble:
1 Cup Solid Coconut oil
1 1/2 Cup Rolled Oats
1/2 Cup Oat Flour
1 Cup Almond Flour
3 Tbsp Coconut Flour
1/2 Cup Shredded Coconut
1/2 Cup Sliced Almonds
1 Tsp Ground Cinnamon 1/2 Tsp Baking Soda
1/2 Tsp Himalayan Salt
1.Combine all the ingredients for the date mixture in a sauce pan and cook. Stir frequently and mash the dates until it's pureed. Once all the liquid has evaporated, set aside to cool.
2. Pre heat your oven to 350° and grease a 9" glass square baking dish with coconut oil.
3. Combine all the ingredients for your crumble, leaving out the coconut oil. Mix well and add in your oil until it resembles granola.
4. Transfer 2/3 of the crumble to the pan and press evenly and firmly down. Add your date puree and spread the remaining crumble on top.
5. Bake for 45 minutes, until the top turns golden brown. Let cool and store in the fridge for about 10 days. Best served at room temperature. Enjoy!
Makes 16 Squares
355 Calories, 19g Carbs, 5g Protein, 23g Fat
