1⅓ cup oat flour, firmly pack down (not store brought)
1½ cup whole rolled oats
1 cup unsweetened shredded coconut
4 oz medjool dates, with pits (around 8 pieces, 100g without pits)
1 cup walnuts (50g) halves
½ tsp sea salt
1 tsp baking soda
½+2 tbsp apple sauce (can add 1 more tbsp if too dry)
4 tbsp coconut oil, melted
Date layer:
12 oz medjool dates, with pits (or 300g dates without pits)*
2 tsp lemon juice
¼ tsp sea salt
½ cup water
Instructions
Preheat oven to 350ยบ F. Prepare a 8 x8" pan and line a piece of parchment paper.
Crumble: Before starting (and while your food processor is clean), if your have halved or whole walnuts, pulse until broken into smaller pieces. Set aside for later.
Next, add oat flour, pitted dates, shredded coconut, melted coconut oil, sea salt and baking soda in the food processor. Process until the dates are broken up.
Add the whole oats, walnuts and applesauce.Briefly pulse just enough to mix in and to retain textures.
Reserve ½ cup of the cookie base to use as the crumble topping. Divide the remaining cookie base into half.. Use half of the batter to make a ½" base layer. Pack it down firmly with your fingers.
Date jam: In the same food processor, add all the ingredients for the filling (including the pitted dates) and blend. Use a spatula to scrape down the sides in between periodically to help your machine and blend until mostly smooth (you will some chunks but it should spread easily).
Spread the date jam on top of the base.
Crumble chunks of the remaining oatmeal mixture over the top of the date layer for the topping.
Bake for 15 minutes.
Let it cool completely, before cutting. It can keep in the freezer for up to 2 months or in the fridge for a week.
Notes
**Note: if you are using fridges dates, you may want to microwave for 15-20 seconds so that it is easier to blend
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2023/12/03/gluten-free-vegan-date-and-walnut-oat-bars/