Raw Vegan Date Squares

Oh my goodness we adore date squares. Robb likes to conduct “research” by visiting bakeries and testing out date squares (and butter tarts I might add) in efforts to find “the one”. It’s a tough job, I know, but one he bravely and tenaciously takes on – all in the name of research!

Looking for a healthier version, I played around with a few existing recipes, and I give thanks to Megan Gilmore of Detoxinista fame for her recipe which I adapted.

This recipe calls for raw walnuts, which are a great, plant-based source of brain-healthy omega-3 fats, in addition to fiber-rich dates. Dates are also a great source of potassium, copper, manganese, magnesium and Vitamin B6. In our house, we rely on dates to add sweetness, in addition to maple syrup and honey. There really is no reason to have refined sugar with these great options available. Speaking of dates, my favourite are Medjool. They are a little more expensive, so for recipes where there’s additional ingredients, I’ll often opt for the more economical tubs of “Parnoosh” dates. They are smaller and tend to be moister than Medjool. Since the moisture of dates can vary, I encourage you to add water in small amounts when you make the filling until you get the desired consistency. These are definitely best served after a nice stint in the fridge and served with a fork….yes, they’re gooey 🙂

Raw Vegan Paleo Date Squares

Base Layer

2 cups raw walnuts
1 cup shredded coconut
3/4 cup dates (I used Parnoosh)
1/4 cup coconut oil – warmed to liquid
1/2 teaspoon salt


2 1/2 cups dates
3/4 teaspoon vanilla
1/2 cup water

Line an 8 x 8 inch pan with parchment paper. Combine ingredients for base layer in food processor and pulse until mixture will stick together. This may take a while. Once the walnuts are pulsed, their oils will help the mixture bind. Reserve about 1/2 cup of mixture to be used as topping. Press the remaining in the pan. Press down firmly to make a dense, even base layer. For the filling, add dates and vanilla to bowl of food processor. Add water in small amounts while processing until desired consistency. Our mixture was rather runny initially; however, after a few hours in the fridge it was perfect! Spread filling over base layer and then crumble the base layer that had been set aside, on top. Place in fridge for a few hours before serving. Store in fridge. Enjoy 🙂