These gluten-free vegan date squares have the most perfect flavour and texture and they’re sure to be a hit during the holidays.

Gluten-Free Vegan Date Squares

Recipe Features

  • simple ingredients – all you need is oats, dates, sugar and coconut oil
  • gluten-free and vegan – suitable for those with dietary-restrictions

Ingredient Notes

  • oats – rolled or old fashioned oats are best for this recipe
  • dates – the dates will be soaked before use so any variety works
  • sugar – any granulated sugar works, for a refined sugar-free recipe, use coconut sugar, for a sugar-free recipe, use monk fruit sweetener
  • coconut oil – I do not recommend substituting the coconut oil for any other oil
Two date oat squares stacked on top of each other.

Step by Step Instructions

Step 1. Soak the dates.

This step is important, do not skip it. Place pitted dates in a large bowl, cover with hot water and soak for 30 minutes.

Step 2. Make the oat flour.

Blend 1.75 cups of rolled oats into a very fine flour. Be sure to let it process a while to get a fine consistency.

Oat flour in a large mixing bowl.

Step 2. Blend the dates.

After you’ve soaked the dates, drain them well and blend in a food processor into a paste. It’s ok if they’re a little chunky.

You can also just squeeze and mash them up with your hands to save washing out the food processor (or if you don’t have a food processor).

Blended dates in a food processor.

Step 3. Mix the crust and topping.

The crust and topping are made from the same mixture of oats, baking powder, oat flour, sugar and melted coconut oil. Mix it all up in a bowl until all the oats and oat flour has been wetted by the melted coconut oil.

A crumbly mixture of oats and flour in a mixing bowl.

Step 4. Create the bars.

Prepare a baking pan with non-stick cooking spray or coconut oil then firmly press roughly 2 cups of the oat mixture into the pan. Top with the date mixture and evenly spread that around.

Date paste being spread over a crust in a baking pan.
Date paste spread in a baking pan.

Top the date layer with the rest of the oat mixture. Press the oat mixture down over the dates with a little pressure to help meld the 3 layers together.

Overhead image of a raw oat bar in baking pan.

Bake the bars for 40 minutes at 350 F then let cool for at least 2 hours before slicing.

Gluten-Free Vegan Date Squares

Tips and FAQs

  • Make sure you let the squares cool in the pan for at least 2 hours. This step is important so they properly firm up and hold together. Don’t skip it.
  • The oat flour may be substituted with a gluten-free flour blend or regular flour.
  • For truly gluten-free bars, make sure you use gluten-free certified oats.
  • Coconut oil cannot be omitted in this recipe though it should work with vegan butter, I just haven’t tested it.

How should I store these?

The baked squares can be stored in the fridge for about 1 week or frozen for up to 2 months. If serving from frozen, thaw at room temperature for 20-30 minutes or in the fridge overnight.

Gluten-Free Vegan Date Squares

Here are some more delicious vegan desserts you’ll love:

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Gluten-Free Vegan Date Squares

Gluten-Free Vegan Date Squares

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 2 reviews
  • Author: Deryn Macey
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 16 squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
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These dates squares are a healthier take on traditional dates squares. These are a guaranteed holiday hit and if you thought date squares were boing and usually left behind on the dessert tray, these ones are sure to change your mind.


For the Date Layer

  • 2.5 cups packed (500 g), pitted dates
  • 1/41/2 tsp sea salt, optional

For the Crust and Topping

  • 2.5 cups (250 g) rolled oats
  • 1.75 cups (175 g) rolled oats blended into fine oat flour (or 175 g of oat flour)
  • 1/2 cup (110 g) sugar
  • 2/3 cup melted (144 g) coconut oil 
  • 1 tsp baking powder
  • 1/4 tsp sea salt


  1. Soak the pitted dates in hot water for 20 minutes. After soaking, drain well.
  2. Preheat the oven to 350 degrees F.
  3. Place 1.75 cups of oats in a food processor or high-speed blender and blend them into a fine flour. If you’re using store-bought or previously prepared oat flour, use 175 g.
  4. Add the oat flour and the rest of the crust ingredients to a large mixing bowl and stir to combine into a crumbly mixture.
  5. Spray a 7-8 inch square baking pan with non-sticking cooking spray (or grease with a touch of coconut oil).
  6. Firmly press about 2 cups of the oat mixture into the bottom of the pan.
  7. Add the drained dates to a food processor with the salt and mix into a paste. It’s ok if it’s a little chunky. You can also just squeeze the dates into a paste using your hands, that way you don’t have to clean out the food processor
  8. Evenly spread the dates mixture over the crust layer in the pan.
  9. Top the date layer with the rest of the oat mixture. Press the oat mixture down over the dates with a little pressure to help meld the 3 layers together.
  10. Bake for 40 minutes then let them cool for at least 2 hours in the pan. You can put them in the fridge to speed up the process. This is an important step. I know it’s hard to wait but if you slice them too early they’ll be crumbly. Once they cool they’ll be completely firm and hold together in squares.
  11. Once they’re cool, slice into 16 squares and serve right away or store in the fridge for up to 1 week or freezer for up to 3 months.


It’s important you let these cool in the pan for at least a couple hours. This is key for allowing them to firm up and hold together properly. Do not skip it.


  • Serving Size: 1
  • Calories: 281
  • Sugar: 25 g
  • Fat: 10 g
  • Carbohydrates: 43 g
  • Fiber: 4 g
  • Protein: 3 g