Raw Date Squares

Raw Date Squares

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AustralianDifficulty: Easy

Servings

Adjust servings

+

–

20

servings

Prep time

5

minutes

Cooking time

2

hours 

Total time

2

hours 

5

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1.5 cups Dates

• 1 cup Desiccated coconut

• 1.5 cups Mixed nuts-(or substitute with almond meal)

• 2 tbsp Coconut oil

• 0.25 cup Dried apricots

Directions

• How to Make Raw Date Slice:
• Place all of the above ingredients into a food processor and blend until dark and finely combined (approximately 4 – 5 minutes).
• Press into a lined slice tray and refrigerate for 2 – 3 hours.
• Cut into squares.
• Recipe Hints and Tips:
• Raw Date Squares are suitable to freeze. Layer between sheets of baking paper and seal in an air tight container.  Freeze for up to two months.  Defrost in the fridge overnight before consuming.
• The mixed nuts can be substituted with almond meal.
• Raw Date Squares are best eaten cold from the fridge.  If they are allowed to stand at room temperature for more than 20 minutes they start to soften.

Delicious Raw Date Squares

If you’re trying to eat better and want a guilt free snack, try our Raw Date Squares. If you want an alternative to the full nuts in the recipe, substitute the mixed nuts for almond meal. Or to go completely nut-free – substitute with seeds (pumpkin, sesame, sunflower) or rolled oats!

Raw Date Squares are a really good recipe for the kids to take to school!

Plus they freeze well – and are actually a delicious treat to eat straight from the freezer.

Choosing Your Dates

We love using Medjool dates – you can get them from the fruit and vegetable section of your local supermarket.  Yes they are a lot more expensive than the cooking dates (and yes, if money is an issue, by all means use the cooking dates) – but the Medjool Dates give you a richer taste.  Just make sure you de-seed the dates first.  De-seeding is really easy, just slice the dates length-wise with a really sharp knife, and scoop out the long seed.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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