DARK CHOCOLATE-WALNUT DATE BAR
No-bake, vegan, gluten-free-this decadent dessert has a lot going for it. Dark chocolate is layered with a crunchy-chewy mixture of walnuts, dates, and peanut butter in a loaf pan, then finished with more nuts and flaky salt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Brush a 9-by-5-inch loaf pan with oil and line with parchment, leaving a 2-inch overhang on long sides.
- In a food processor, pulse 1 1/2 cups walnuts, dates, peanut butter, vanilla, and kosher salt until finely chopped and mixture holds together. Transfer to a parchment-lined baking sheet and lightly knead to pack together; pat into an 8-inch square. Refrigerate until firm, 20 minutes.
- Meanwhile, melt chocolate with oil. Halve nut mixture and press one part into loaf pan. Drizzle with half of chocolate. Refrigerate until chocolate just begins to set, 10 minutes.
- Press in remaining nut mixture and spread with remaining chocolate. Sprinkle with remaining 1/4 cup walnuts and flaky salt. Refrigerate until firm, at least 2 hours. To serve, let stand at room temperature 10 minutes, then remove from pan using parchment before slicing.
VEGAN DATE SQUARES (DATE CRUMBLE SLICE)
This recipe for classic vegan date squares makes a delicious, easy dessert. Using oats and dates to create a crumbly slice, this is based off an old family recipe that's been veganized!
Provided by Nicole
Categories Dessert
Time 55m
Number Of Ingredients 6
Steps:
- Option 1: Soak the dates in a large bowl, fully submerged in water, until soft (at least 4 hours, but overnight is best). Once soaked, drain away the soaking liquid and puree your dates in a food processor. I like a mostly smooth texture with a few smaller pieces of date throughout, but puree to your desired consistency.
- Option 2: If you don't have a food processor or time to wait for dry dates to soak, you can cook the dates in a small pot. This waters down the flavor of the dates, but you may enjoy a slightly less sweet filling anyway.For this option, add dates to a pot with water. Cook over low heat until the dates are soft and you can mash with a fork (press dates into the side of the pot to mash). This option also creates a more textured filling because the dates won't be pureed.
- To make the crumble, add rolled oats, lightly packed brown sugar and whole wheat flour. Stir until well combined.
- Add vegan butter or margarine to the dry mixture and use a fork or your hand to mix the butter throughout, creating a crumbly mixture.
- Grease a 9x13" baking dish (with extra vegan butter/ margarine or cooking spray).
- Pour about ⅔ of the crumble mixture into the bottom of your baking dish and press down firmly, creating an evenly packed layer.
- Spread the dates evenly over your pressed crumble. It's best to scoop small amounts of date puree all over the base layer to make it easier to spread.
- Sprinkle the remaining crumble mixture over your layer of dates and lightly press down.
- Bake in an oven preheated to 350 °F for 30-35 minutes, until the top is slightly golden brown and the bottom is fully golden brown (if you have a glass baking dish you can look at the bottom).
- Cool completely before you slice into squares or slices and serve at room temperature.
- Store leftovers in an airtight container for up to 3 days on the counter or a week in the fridge. You can also freeze this recipe.
Nutrition Facts : ServingSize 1 Date square (1/24 of recipe), Carbohydrate 37 g, Protein 2 g, Fat 16 g, SaturatedFat 2 g, Sodium 142 mg, Fiber 3 g, Sugar 25 g, Calories 293 kcal, UnsaturatedFat 13 g
GINGER - DATE SQUARES
There is a great deal of controversy in my family about these squares. They are called "Alethea's Squares" since the recipe originated with my great-aunt Alethea, a fabulous cook. However, there are at least two versions in circulation, and they are quite different. This one is my favourite: a nice rich cake studded with fruit, ginger and nuts, topped with butterscoth icing. Mm! Mm! It wouldn't be Christmas without them.
Provided by Jenny Sanders
Categories Bar Cookie
Time 55m
Yield 25 squares
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Butter a 9" square pan.
- Chop the nuts, ginger and dates.
- Set them aside.
- Beat the eggs.
- Beat in the sugar and the melted butter.
- Sift together the flour, baking powder and salt.
- Add the dates and nuts to the flour.
- Mix in the wet ingredients.
- It will seem like there is a great deal of dates and nuts, and very little batter.
- Don't worry, it will work out.
- Spread evenly in the prepared 9" pan.
- Bake at 350°F for 25 minutes, until done.
- Remove and let cool in the pan.
- Heat the butter, milk and brown sugar until dissolved.
- Beat in the icing sugar and the vanilla.
- Spread the icing over the cake.
- Cut it into squares, and remove them from the pan.
Nutrition Facts : Calories 107.9, Fat 4, SaturatedFat 1.7, Cholesterol 22.5, Sodium 81.6, Carbohydrate 17.4, Fiber 0.8, Sugar 13.2, Protein 1.6
DECADENT (VEGAN!) DATE SQUARES
These squares are such a treat! Wheat free and vegan! Also low in fat and sugar, but they taste just like the old fashioned squares my grandma makes. Yum!
Provided by Little Vegan Devil
Categories Bar Cookie
Time 40m
Yield 8-16 squares
Number Of Ingredients 17
Steps:
- For the date filling, combine dates, water, and vanilla in a small saucepan and simmer until liquid is absorbed (approx. 15 minutes). Set aside to cool slightly.
- For the crust, in a large bowl, stir together rice flour, tapioca flour, oats, sugar, baking powder, baking soda, nutmeg, and cinnamon.
- Add in canola oil and apple sauce and stir until well mixed.
- Pat oat mixture evenly into a lightly oiled 8x8 baking pan.
- Spoon date mixture evenly over the oat mixture.
- For the topping, in a small bowl, combine oats, rice flour, sugar and apple sauce and stir until it is a crumbly consistency.
- Sprinkle topping mixture over the date layer evenly.
- Bake at 350F for 20 - 25 minutes.
Nutrition Facts : Calories 198.4, Fat 2.7, SaturatedFat 0.3, Sodium 54.9, Carbohydrate 42.2, Fiber 3.3, Sugar 19, Protein 3.1
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RAW DATE SQUARES (VEGAN, PALEO) - DETOXINISTA
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4.5/5 (12)Total Time 20 minsCategory DessertCalories 343 per serving
- Line an 8"x8" baking dish with parchment paper or plastic wrap. In a food processor fitted with an "S" blade, pulse the walnuts until they are finely ground into a meal. Add in the chopped dates, coconut oil and salt, and process again until sticky dough is formed. Set aside 1 cup of this dough to save for the crumble topping, then transfer the rest of the dough to the lined baking dish, using your hands to press it evenly into the bottom of the pan.
- To prepare the date filling, combine all of the ingredients in a blender or food processor, and process until a uniform filling is created. Spread the filling over the crust evenly, then crumble the reserved cup of dough over the top. Use your fingers to gently press the crumble topping into the date filling, then place in the fridge to set for 2 hours.
- Serve chilled for best texture, and store any leftovers in a sealed container in the fridge for up to a week.
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