Gluten Free Date Bars

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Average Rating: 5 | Rated By: 12 users

This is a plant-based recipe for a very uncomplicated healthy, wholesome Gluten-Free Date Bar. The primary ingredients are dates, oats, almond flour, fresh lemon juice, vanilla, coconut sugar, and coconut oil or butter.

The gluten-free date bar tastes rich and moist and is insanely delicious. And don’t worry, this recipe makes 16 bars, so there is plenty to go around.

The sweetness comes mainly from the dates, keeping the bar healthier and deliciously moist. The best part is that this nutrient-rich, wholesome gluten-free snack recipe is easy enough for even novice cooks.

serving date bars

The gluten-free bars are perfect for breakfast, snack, brunch or after a workout.


3 gluten free date bars stacked on top of each other


gluten-free date bar recipe overview

The dried dates are the foundation for this recipe. First, the dates are cooked in water for about five minutes until they soften, then flavoured with vanilla and fresh lemon juice. And the date layer is ready. 

the oat layer

The date mixture is nestled between two layers of oat crumb. The best part, the oat layer is made entirely in a food processor. Making this recipe super simple and quick. 

Once the oat mixture is prepared, the pan is layered with half the mixture, then topped with the dates and finished with the remaining oat mixture. Then, the bars are baked. 

These rich, tasty, vegan bars are dense and easily sliced into squares. They truly earn the best gluten-free date bar status.

medjool dates with mint sprig

Why should we include dates in our diet? 

Dates are rich in healthy nutrients, fiber, and antioxidants. They are also known to have anti-inflammatory properties and are an excellent replacement for sugar in recipes.

When it comes to taste, dried dates have an intense caramel flavour adding more flavor to your baking. Enjoy!

Love dates? Check out these gluten-free date recipes.


  • 3 cups (13 ½ oz.) whole pitted dried dates
  • 1 cup water
  • 3 Tbsp. fresh lemon juice
  • ¼ tsp. pure vanilla extract
  • 2 cup certified gluten-free rolled oats
  • 1 ¼ cup all-purpose gluten free flour blend
  • ¾ cup blanched almond flour
  • 1 cup coconut sugar
  • 1 tsp. GF baking soda
  • ¼ tsp. Sea salt
  • 1 cup coconut oil or unsalted butter, melted
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  • Preheat oven to 350 F and line an 8 x 8-inch pan with parchment paper
  • In a saucepan, combine dates and water. Cook over medium to high heat, occasionally stirring while breaking up the dates until the dates soften and the liquid evaporates. About 5 minutes. Cool slightly, then add lemon juice and vanilla
  • In a food processor, add oats, flour, coconut sugar, baking soda and salt and pulse few times until all ingredients are well combined
  • Add melted butter/coconut oil and pulse until crumbly, do not over mix
  • Press a little more than half of the oat mixture firmly onto the bottom of the pan
  • Spoon the date filling over the crust and top with remaining oat mixture. Using a spatula lightly press down the topping
  • Bake for 35 minutes or until the top is lightly browned
  • Cool completely in the pan before slicing
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