Date and Currant Oat-bars – Vegan and Gluten Free

Date and Currant Oat-bars – Vegan and Gluten Free

Date and currant oat bars -gluten free and vegan

Let’s make it a date!

Craving a cafe style treat but don’t want the sugar and wheat flour? Look no further! These date bars are a perfect replacement for those coffee shop bars and are lower in refined sugar along with being gluten and dairy free. The base of these bars is strictly oats which are a great addition to a healthy diet. This recipe also joins dates together with currants for something just a little different! To be honest, I was on my second attempt to get these just right and realized I didn’t have enough dates for the whole recipe so I swapped out half the dates for currants and loved them! Dates and currants are naturally sweet in concentrated fruit sugar and are high in fiber, vitamins and minerals such as iron and Vitamin C and are loaded with disease protecting anti-oxidants. Currants are also less expensive than dates and can ease the budget a little! Feel free to use all dates in this recipe if you desire, though!

  • Gluten free
  • Dairy free
  • Nut free
  • Vegan/vegetarian

Ingredients:

  • 1/2 cup packed medjool dates
  • 1/2 cup packed dried currants
  • 1 cup water
  • 1 tsp lemon juice
  • 1 1/2 cup oat flour (see note for DYI)
  • 1 1/2 cup whole rolled oats
  • 1/4 cup hemp hearts
  • 1/4 cup coconut or cane sugar
  • 1 tsp cinnamon powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2cup  coconut  oil
  • 2 tbsp black strap molasses

Directions:

  • Pre-heat oven to 350F and line a 9×9 pyrex with parchment paper up the sides to keep the squares contained in the paper.
  • Make the fruit paste by placing the dates and currants into a small saucepan with 1 cup of water. Heat to a gentle boil, turn to low and add lemon juice and let simmer for about 1/2 an hour, stirring and mashing until a thick paste forms. This is your centre layer.
  • Add all dry ingredients, including coconut sugar, into a medium mixing bowl and combine.
  • Add coconut oil and molasses into the dry ingredients and work these wet ingredients in with your hands until evenly dispersed.
  • Take half of this mixture and press it firmly and evenly into your pyrex pan then place it in the oven for 5 minutes.
  • Remove pan from oven and spread fruit paste evenly over base and then spread remaining oat mixture over the top, pressing it as firmly as possible. This is a little harder with the paste underneath, do your best! You don’t want it too crumbly.
  • Place back in oven and bake 30 minutes.
  • Let cool completely, can even place in fridge to help set. It makes cutting the squares easier.
  • Remove from pan to a cutting board and cut into squares and enjoy!

* Note –  For DYI oat flour, place rolled oats into a blender and blend until a flour consistency.

Want more bars?

Blueberry Peach Crisp – Vegan and Gluten Free

Mixed Seed Energy Bars

Pumpkin Blondies with Coconut Flour

Vegan Pumpkin Pie Squares – Gluten Free

Vegan Lemon Cheesecake

Leave a Comment

Your email address will not be published. Required fields are marked *

Inner Vision Health and Wellness Karyn Lawson RMT INHC