Ingredients for Raspberry Date Squares
- Frozen Raspberries
- 1 cup pitted dates
- 1/4 cup water (plus more as needed)
- Whole Wheat Flour
- Non Hydrogenated Margarine
- Quick Oats
- 1/2 cup sucanat (or brown sugar)
- 1/4 cup vegetable oil
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How to Make Raspberry Date Squares
- Combine 1 cup pitted dates, 1 cup fresh raspberries, and 1/4 cup water in a saucepan over medium heat. Cook, stirring frequently, until dates are softened and a thick date butter forms (about 10-15 minutes). Add more water, a tablespoon at a time, if needed to achieve desired consistency.
- In a large bowl, combine 1 cup all-purpose flour, 1/2 cup margarine (or vegan butter), and a pinch of salt. Use a pastry blender (or your fingers) to cut the margarine into the flour until the mixture resembles coarse crumbs.
- Stir in 1 cup rolled oats and 1/2 cup sucanat (or brown sugar).
- Add 1/4 cup vegetable oil and mix until combined. Press 2/3 of the crumb mixture into the bottom of a greased 9x9 inch baking pan.
- Spread the prepared date and raspberry mixture evenly over the crumb layer.
- Sprinkle the remaining crumb mixture evenly over the date layer. Press lightly to adhere.
- Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until the edges are golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
68g
Fat
6g
Carbs
13g
