Looking for an easy gluten-free dessert for fall? Try these delicious date squares! With a buttery crust & crumble and a pecan date caramel layer, they come together easily with just a few ingredients.
Time has a habit of getting away from me; there is always so much to do and never enough hours, which is why I like having a few quick and easy dessert recipes up my sleeve when I need them. With the holidays around the corner, having a go-to cookie or bar recipe to turn to can be a real life saver, and these gluten-free date squares are just that.
These date squares are simple to make thanks to an easy gluten-free dough that serves as both the base and topping and a pecan date caramel layer that comes together in just minutes. The crust and topping are buttery and crumbly while the pecan studded date filling is rich and gooey.
What are Date Squares?
Date squares are one of those quaint old-fashioned bar cookies that seem right at home around this time of year.
Date squares are similar to jam bars or crumb bars in that a filling is sandwiched in the middle of a crust and crumble topping. These squares feature a gooey caramel made from Medjool dates that’s sandwiched between a shortbread-like base and crumbly top. I’ve added both toasted pecans and a hint of cinnamon and vanilla to the caramel filling for a little fall/holiday inspired flavor.
What I love so much about these date bars is that you can whip them up in less than an hour with ingredients that are easy to keep on hand and have something ready for dessert when you’re in a hurry and don’t have time to run to the store. They make an excellent afternoon snack or even breakfast in a pinch, and keep well in the fridge or freezer so you can always have square within reach at a moment’s notice.
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Dates – Medjool dates are the best for making date bars. They have a sweet, caramel-like taste and chewy texture that’s makes them great for baking with.
- Maple Syrup – Maple syrup is used in both the filling and the dough.
- Vanilla and Cinnamon – Vanilla extract and ground cinnamon are added to the date filling for a fall-inspired flavor.
- Pecans – Toasted pecans bring an extra layer of flavor to the filling.
- Flour – You’ll need both Tapioca and Almond Flour for the shortbread dough that serves as both the base and topping.
- Baking Powder - Baking powder adds lift and lightness to the crumble.
- Butter or Coconut Oil – You can use either butter (vegan or regular), palm shortening or coconut oil for the dough.
How to Make Gluten-Free Date Squares:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Start by lightly toasting the pecans in the oven until fragrant and golden.
- Then make the date filling by simmering the dates along with the maple syrup, water, vanilla and cinnamon on the stove until thick and spreadable. Stir in the chopped toasted pecans and the filling is ready.
- The crust and crumble are a one bowl affair; the flours, maple syrup and butter/coconut oil are stirred together by hand until the dough comes together and is then patted into the pan, reserving a portion for the top.
- The pecan date filling is spread onto the base then the reserved dough is pinched and clumped together by hand to form large crumbs and spread on top of the filling before going into the oven to bake.
And that’s all it takes to make these delicious date bars that are perfect for the fall season or the holidays!
Variations:
- Omit the cinnamon.
- Use walnuts instead of pecans for the filling
- Use vegan butter, palm shortening or coconut oil for dairy-free/vegan bars or butter for a non-dairy-free option.
- Add chocolate chips to the filling or crumble topping for a chocolate version.
More Date Recipes:
Gluten-Free Date Squares
With a buttery crust & crumble and a pecan date caramel layer, these gluten-free date squares make the perfect fall treat!
Ingredients
For the filling:
- 1 cup/120g pecans, chopped
- 12 oz/340g Medjool dates, pitted and chopped
- 1 cup/240ml maple syrup
- 4 oz/120ml filtered water
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
For the crust and crumble:
- 1 ½ cups/144g tapioca flour
- 3 cups/336g almond flour
- 2 teaspoons baking powder (grain-free)
- ½ teaspoon fine sea salt
- ½ cup/120ml maple syrup
- ¼ cup + 3 Tablespoons/105g palm shortening, vegan butter or coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a 8 x 8-inch baking pan with parchment paper, leaving an overhang.
- Place pecans on a sheet pan and bake for 5-7 minutes until fragrant and lightly toasted. Remove from oven and set aside.
- In a small saucepan, combine dates, maple syrup, water, vanilla, cinnamon and salt. Cook over medium-low heat, stirring frequently until thickened and jam-like in consistency (3-5 minutes). Stir in toasted pecans and set aside.
- In a large bowl whisk together flours, baking powder and salt. Stir in maple syrup, butter or coconut oil and vanilla extract until evenly moistened. Transfer ⅔rds of mixture to prepared pan and press firmly into bottom.
- Spread pecan date mixture evenly over crust. Using your hands, pinch and squeeze the remaining dough to form crumbs . Evenly distribute crumbs over filling.
- Bake until topping is golden brown and filling is set, (about 20-25 minutes). Let cool completely in pan on wire rack. Using parchment, remove from pan; cut into squares.
- Freeze or store bars in an airtight container in the fridge for up to a week.
Notes
Variations:
- Omit cinnamon.
- Use walnuts instead of pecans for the filling
- Use vegan butter, palm shortening or coconut oil for dairy-free/vegan bars or butter for a non-dairy-free option.
- Add chocolate chips to the filling or crumble topping.
Storage:
Store bars in an airtight container in the fridge for up to a week.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo, No Refined Sugar
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 314Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 120mgCarbohydrates: 54gFiber: 3gSugar: 30gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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