Filling: Place the pitted dates and water in a medium saucepan and cook over low heat,
stirring occasionally, until the dates are soft and have absorbed most of the
water (about 5 - 10 minutes). Remove from heat and stir in the vanilla extract. Let
cool to room temperature and then puree in your food processor until fairly smooth
(a few lumps are fine).
Preheat oven to 350 degrees F (180
degrees C) and place rack in center of oven. Butter
(or use a non stick cooking spray) a
9 inch (23 cm) square baking pan. Line the bottom of the pan with parchment
or wax paper.
Oatmeal Crust: In the bowl of
your food processor, place the oats, flour, sugar, baking soda, salt and
ground cinnamon. Pulse to combine. Then add the butter and pulse until the
mixture is crumbly and just begins to come together. Press about 2/3 of the mixture
onto the base of the prepared pan.
date puree evenly over the oatmeal crust. Sprinkle
the remaining dough
evenly over the top of the dates, press down gently
to compact. Bake for about 30
- 40 minutes or until golden brown. Place on a wire rack to cool. Once the
squares have cooled, cover the pan with plastic wrap, and place in the
refrigerator at least one hour or until firm enough to cut easily into squares.
These will keep,
covered, in the refrigerator up to a week.
Makes about 20 - 2
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