Date squares are the ultimate comforting dessert, it’s true. Buuuuut, I had a huge bag of dried figs in my pantry feeling like it lacked a sense of purpose. Therefore, I decided to experimentally tweak these beloved bars into a hybrid – one that tastes like a cross between Fig Newtons and thick crumbly date squares. The result of this culinary experiment? 12 hours later, 3/16ths of this dessert remain (let it be known that to say my husband has a sweet tooth is an understatement, and we like to share, so that explains that).
This dessert’s ingredients each provide something special: oats’ chewiness, toffee-sweet brown sugar, rich coconut oil, cinnamon’s woodiness, caramel-y dates and the pulpy and jellylike mild interior of figs.
Nutritionally, this cannot be considered anything else but a dessert, seeing as it contains 1 cup of sugar. However, this dessert beats many others considering it’s packed with soluble fiber, beta-glucans, antioxidants and vitamins.
For the fruity filling:
- 1 1/2 cups dried figs, stems removed
- 1 1/2 cups pitted dates (Medjool or any other variety)
- 1 1/2 tbsp. coconut oil
- 2 tbsp. lemon juice
- 1 cup water
For the crumble:
- 2 1/2 cups rolled oats
- 1 1/4 cup flour
- 1 cup brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup coconut oil, melted
- Preheat oven to 350 Fahrenheit.
- In a small pot, bring all ingredients for the filling to a boil, then remove from heat. Purée until creamy and then allow to cool.
- During this time, combine all ingredients for the crumble in a large bowl and mix thoroughly, until no clumps of sugar or flour remain.
- Grease an 8×8 square pan with vegetable oil and add half the mixture for the crumble. Pat down firmly.
- Add the cooled date and fig purée and spread out evenly.
- Add remaining half of crumble. Pat down firmly.
- Bake for about 40 minutes, until top of squares begins to brown.
- Cut into about 16 squares and enjoy! Don’t forget to share! 🙂