Scrumptious Date Crumble Bars (vegan, gluten-free, date-sweetened)
Hello, and happy Friday! As is probably clear from even a quick skim of a few posts here, I geek out on dates. A soft to bursting Medjool with a roasted pecan— it’s a heavenly slice of pecan pie. Medjool are the supreme in magnificence, but one Christmas I received a once-in-a-blue Christmas because of the price here variety called Khidri that are AMAZING. Pure caramel and delightfully fancy. It’s been years, and I’m still swooning over them. Whatever kind I have on hand, though, dates are my jam, and these simple, easy, wholesome bars are jammiliscious. Sweetened solely with pure Medjool dates, orange juice, and a good dash of warm spice, they’re fun, scrumptious, and playfully variable.
We’re in beautiful Keswick now, a quietly bustly, oh so charming town located in England’s breathtaking Lake District. The scenery is absolutely stunning. The people are friendly, and adding to the delight, this has got to be not one of, but the most dog-loving places I have ever even imagined. Dogs are welcome just about everywhere, with special pawsome treats nestled in cafes, shops inviting dogs to come in for a “fitting” (rain gear, sweaters, and more), dog ice creams, and dog dishes spread thoughtfully along the streets.
Come to this haven and be surrounded by accessible, beckoning mountains that appear like massive hills for their smooth plushness, dotted with sheep. Swim in shimmering Derwentwater, stretching just outside of the town centre with beguiling, clear sparkle. I’ve been starting each day while here kitting up in my wetsuit, booties, water gloves, thermal cap, and tow float to enjoy the free peace and invigorating movement of wild swimming.
This is the perfect place —or should be—to decompress and try to let go for just a moment of the chaos, catastrophes, and looming sense of disaster breaking out all over the world but largely back at home and due to what’s happening back in the States right now. The problem is, I don’t want to let go of what’s happening. I feel an absolute urgency to stay as informed as possible. On too many levels, it’s critical we all keep aware, all the time. Yet, there needs to be some release. Each morning swim has slowly, gently allowed a little more unwinding; knotted anxiety out, the poetry and purpose starts to flow back in.
I’ve felt a real dearth of creativity and lightness since the start of the year, and I’m not convinced the 180 I’ve come to count on when I find myself that kind of stagnant period is coming soon. But movement, nature, family, and friends (especially fur friends) help enormously. They are the treasures and the roots of life after all. And in the kitchen, this sticky-crumbly concoction is the kind that brings out the inner child. So easy its reminescent of making playdoh, getting your hands a little bit messy with smile-making results.
Fun variations on these bars
Divide the crust/crumb mixture in half and add a little extra liquid to the base portion for better binding.
Divde the crust/crumb mixture in half, and experiment with appealing addends to the crumble part: try shredded coconut, more spice, a little coconut sugar, extra crushed nuts.
Add chia seeds anywhere—to the crust/crumble or the date blend.
Incorporate pureed fruit of your choice into the date mixture for near limitless fruity twists.
For best results, bake with you inner child. When the world feels like it’s crumbling, she’ll figure out where to play and how to help. She’ll keep the purpose and find the joy.
Give your digestive system an even better boost: use code HAPPYAPPLE for 15% off Organic India Psyllium products, Ceylon Cinnamon, and more
Healthy Vegan Date Crumble Bars
Naturally sweetened purely with whole Medjool dates and a little bit of orange juice, these crumbly date bars are simple to make, fun to vary, and oh so scrumptious!
Ingredients
- 2 cups chopped, pitted and soaked Medjool dates, divided
- 3 Tablespoons water (reserve from soaking the dates)
- 1/3 cup orange juice (or use extra water)
- 1 teaspoon orange zest
- 1 1/2 cup rolled oats
- 1 cup quinoa or other gluten-free flour
- 1/3 cup chopped walnuts
- pinch sea salt
- ¼ teaspoon baking soda
- 1 Tablespoon psyllium husk powder (optional)
- 1 teaspoon ground cinnamon
- 1/4 cup olive oil
- ¼ cup unsweetened applesauce
Instructions
- Combine 1 1/2 cups of the dates, water or orange juice, and orange zest in a saucepan over medium heat . Bring to a boil; cook, stirring regularly, 10- 12 minutes, or until achieving a jam-like consistency. Remove from burner. (Alternatively, lightly blend in a food process first, then transfer to a saucepan to warm for easy of spreading)
- Preheat oven to 350°. Prepare an 8-inch baking pan with parchment paper.
- In a food processor, combine remaining dates, oats, flour, salt, baking soda, psyllium and cinnamon. Pulse to combine. Pulse in oil and applesauce stir to form a crumbly mixture.
- Press half of the crumble mixture into the bottom of your prepared pan. Use a spatula to spread date paste evenly over base. Top with remaining crumble mixture.
- Bake for 25 minutes or until topping is golden brown. Cool completely before cutting and serving.
Vegan Date Bars
Yield: 16 squares
2 cups chopped, pitted Medjool dates, divided
2-3 Tablespoons water
1/3 cup orange juice (or use extra water)
1 teaspoon orange zest
1 1/2 cup rolled oats
1 cup quinoa or gluten-free flour blend
1/3 cup chopped walnuts
pinch sea salt
¼ teaspoon baking soda
1 Tablespoon psyllium husk powder (optional)
1 teaspoon ground cinnamon
1/4 cup olive oil
¼ cup unsweetened applesauce
Combine 1 1/2 cups of the dates, water or orange juice, and orange zest in a saucepan over medium heat. Bring to a boil; cook, stirring regularly, 10- 12 minutes, or until achieving a jam-like consistency. Remove from burner.
Preheat oven to 350°. Prepare an 8-inch baking pan with parchment paper.
In a food processor, combine remaining dates, oats, flour, salt, baking soda, psyllium and cinnamon. Pulse to combine. Pulse in oil and applesauce stir to form a crumbly mixture.
Press half of the crumble mixture into the bottom of your prepared pan. Use a spatula to spread date paste evenly over base. Top with remaining crumble mixture.
Bake for 25 minutes or until topping is golden brown. Cool completely before cutting and serving.