Gluten-Free, Vegan, Serves 16
Filling:
- 2 1/2 cups Dates pitted and chopped
- 1 cup water
- 2 Tbsp lemon juice
- 1/2 tsp baking soda
- 2 Tbsp brown coconut sugar
Crisp:
- 1 3/4 cup oats
- 3/4 cup brown coconut sugar
- 1 cup coconut flour
- 1/4 tsp baking powder
- 3/4 cup vegan butter, softened
Directions:
Preheat the oven to 350 degrees F. Line an 8-inch baking dish with parchment paper. In a pot, bring the dates, water, lemon, and filling sugar to a boil. Add baking soda and simmer for 5 minutes, making sure to stir constantly. Continue to cook until the dates have fallen apart. In a bowl, combine oats, flour, sugar, and baking powder. Add the butter and combine. Spread half of the crisp in the baking dish and press down. Layer with the filling and cover with the remaining crisp. Press down lightly, before baking for 55 minutes or until the crisp is golden brown. Let cool for 4 hours before removing from dish to cut into 16 squares.