If you’re looking for a healthier dessert – these are so delicious and easy to make! The main ingredients are pitted dates and pecans. We used the recipe from The Buddhist Chef and tweaked it slightly! If you want to see how to make these, keep reading!


  • 4 cups (500g) pitted dates, coarsely chopped
  • 1 cup (142) pecans, coarsely chopped
  • 1 ½ cups water
  • ¼ cup maple syrup
  • 1 ½ cups gluten-free flour
  • 1 ¼ cup gluten-free rolled oats
  • ½ cup brown sugar
  • ¼ cup raw turbinado sugar (or your choice – cane, graulated)
  • 1 tsp baking soda
  • 1 tsp salt
  • ⅔ cup melted vegan butter + enough to coat your baking dish


  1. Preheat your oven to 350F
  2. Chop your pecans then place them on a baking sheet to toast for 5 minutes
  3. In a large saucepan, combine dates, water and maple syrup. Bring to a boil, then lower heat and simmer for about 20 minutes (until all liquid is absorbed, then set aside)
  4. In a large bowl, combine your flour, baking powder, oats, sugar and salt
  5. Add in your melted vegan butter until fully mixed together (this doesn’t need to be sticking together, just fully coated – see photo)
  6. Pour two-thirds of your mixture into a baking dish (9-inch)
  7. Spread your date mixture over the crust, as level as possible. Add the remaining flour and oats mixture on top
  8. Bake for 40 minutes, then let cool. Cut into squares and enjoy!
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