Gluten Free Date Bars

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Average Rating: 5 | Rated By: 11 users

This is a recipe for a very uncomplicated healthy, wholesome Gluten-Free Date Bar – made mostly with dates, oats, almond flour, fresh lemon juice, vanilla, coconut sugar, and butter or coconut oil. The date bar is rich, moist and sweetened mostly with dates. This recipe makes 16 bars, so don’t worry, there is plenty to go around.

What I love about this date bar recipe is the simplicity and how beautiful they look. The simmered dates are the foundation for this recipe; you cook the dates in water for about five minutes until the dates turn into a paste, then add vanilla and fresh lemon juice. Now the date layer is ready. For the top and bottom layers, the mixture is made in a food processor. Once the mixture is prepared, layer a pan with half the mixture, then spread the date paste over the top and finish with the remaining mixture. Now all you have to do is bake them…done! These gluten-free incredibly tasty bars are different from others — they are sweeter and denser and slice easily into little squares. They truly earn the best gluten-free date bar status.

Because they are wholesome, you can serve them for breakfast. However, if you are looking for something sweet, packed with protein and energizing these bars must be on top of your list of snacks.

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 flavour, dried dates have an intense caramel flavour adding more zest to your baking. Enjoy!

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



  • 3 cups (13 ½ oz.) whole pitted 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 unsalted butter or coconut oil, 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 mixture turns into a thick paste. 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 blend
  • Press a little more than half of the crust batter firmly onto the bottom of the pan
  • Spoon the date filling over the crust and sprinkle with remaining crust batter. Using a spatula lightly press down the batter
  • Bake for 35 minutes or until the top is lightly browned
  • Cool completely in the pan before slicing
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