Tahini Date Crumb Bars [whole grain + vegan]

It’s no secret ’round these parts that I love dates; they’re just about always in my fridge waiting to be turned into caramel, dipped into nut butter for an easy + satisfying snack, or tossed into just about any recipe that needs a little natural sweetness.

Lately I’ve been obsessing over these dates grown by a small farmer cooperative in Palestine (so much so that I’ve been ordering them by the case and prettymuch gave everyone I know a box of them for Christmas) and think I’ve finally found my favorite way to bake with them.

Allow me to introduce you to the tahini date crumb bar:

Picture a fig newton, but like 1,000 times better.

It has a sticky layer of dates blended with orange and vanilla sandwiched between two thick crumbly, shortbread-like layers made of tahini, maple syrup, whole wheat flour and oats.

It’s baked in a loaf pan for a small-ish batch of 8 bars, which is perfect for smaller families and/or reserving your precious dates for other uses (but can totally be doubled and baked in an 8-inch square pan for a larger batch, if needed!).

They’re my new go-to afternoon snack with a cup of chai, an easy grab-and-go breakfast when I’m rushed in the mornings, and/or a simple, wholesome dessert option for family gatherings.

If you happen to have a date lover in your life, send them a box of these dates in the mail and JUST WAIT for them to call you up and tell you how amazing they are; better yet, bake them a batch of Tahini Date Crumb Bars and prepare to become their new favorite person, ever.

If you make this recipe, let me know what you think! Leave a comment below, or take a picture of your Tahini Date Crumb Bars and share it with me on Instagram so I can see! Happy baking, Friends!

Tahini Date Crumb Bars [whole grain + vegan]

Yields: 8 bars

Time: 45 minutes

Ingredients:

crumb:

• 1/4 cup tahini
• 1/4 cup virgin coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup white whole wheat flour (or all-purpose, spelt, einkorn, etc)
• 1/2 cup rolled oats
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt

filling:

• 12-15 medjool dates, pitted (about 1 tightly packed cup) + hot water, to soak
• 1 teaspoon orange zest (from 1 small orange)
• 2 Tablespoons freshly squeezed orange juice (from 1 small orange)
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper.

2. Place the dates in a small bowl and cover with hot water, to soak. Let sit while you prepare the crumb. 

3. Make the crumb: stir together coconut oil, tahini, maple syrup, and vanilla in a small mixing bowl. Add all remaining crumb ingredients and stir well to fully combine. Divide the crumb mixture in half, and press half of it into the prepared loaf pan to form a thin, even bottom crust layer. Ensure you’re pressing it all the way into the corners of the pan.  

4. Make the filling: drain the dates and place them in the bowl of a food processor or high-powered blender with all remaining ingredients. Pulse to break up the dates, then blend until a thick, sticky paste is formed. Spread this paste across the bottom crust in the pan. 

4. Crumble the remaining dough on top of the apricot mixture in an even layer, then use your fingers to press down firmly, compacting the bars and helping to stick the top layer to the filling, again ensuring that it has gotten all the way into the corners of the pan.

5. Bake for 30 minutes, or until top is lightly golden. Let cool completely in the pan before removing (use the parchment paper to help lift it out) and cutting into 8 bars. Eat immediately or store in an airtight container at room temperature for up to 4 days. 

#date bars, #tahini date crumb bars, #vegan crumb bars, #whole wheat crumb bars