Oatmeal Walnut Date "Caramel" Bars -- gluten & refined sugar free

In an attempt to try to find a dessert that could be classified as "healthy," I discovered this gluten free, no refined sugar-added recipe at the Sunkissed Kitchen Blog. Dates, in the base & top crust + in date “caarmel” layer, adds all the sugar needed to make these in a  blog-worthy treat! I served it with fresh unsweetened whipped cream. Definitely a keeper! 

Oatmeal Walnut Date "Caramel" Bars 

Base & Top Layer

1 1/2 cup oats (divided)

1/2 cup unsweetened coconut

5-6 Medjool dates (4 ounces of pitted dates)*

1/2 cup walnuts

1/4 teaspoon sea salt 

1/2 teaspoon baking soda 

1 egg

2 tablespoons ground flax seed 

1/4 cup coconut oil

 

Date Layer

18 Medjool dates (12 ounces of pitted dates)*

1 teaspoon lemon juice 

1/4 - 1/2 teaspoon sea salt (I like 1/2, but begin with 1/4 and add to tast

*1 cup of packed Medjool dates is about 5 1/2 ounces. To sub a smaller date variety, weigh instead of relying on the measurements for Medjools. Depending on what variety you use, it might take 2 1/2 cups of dates to equal the weight of 5 1/2 ounces. 

 

Base & Top Layer

1. Preheat oven to 325º F.
2. Add 1 cup of the oatmeal to a food processor, and process into oat flour.
3. Into the food processor bowl, add the dates, coconut, sea salt and baking soda. Process until the dates are broken up.
   
4. Add the remaining 1/2 cup of oatmeal and the walnuts, and pulse to break them up, leaving both with some texture.
   
5. Add the egg, coconut oil, and flax meal. Pulse these into the dry ingredients to create a cookie base.
6. Reserve 1/2 cup of the cookie base to use as the crumble topping.
7. Press the rest of the oatmeal mixture into the bottom of an 8×8 pan that has been sprayed and lined with parchment paper that overhangs on the edge (for easy removal of baked bars). To press the oat mixture into the pan— I covered it with a sheet of plastic wrap and then pressed the surface with a drinking glass. 
   
8. Press the date caramel layer on top of the oatmeal layer.
   
9. Sprinkle the reserved oatmeal mixture over the top of the date layer to make a crumble topping.
10. Bake for 18 minutes.
11. Completely cool before slicing. Or, freeze them for even easier slicing.
12. Note: These bars are best stored in the freezer, but also hold up well as a travel snack.

Date Layer

1. Make the date caramel by adding the dates, lemon juice, and sea salt to a cleaned food processor bowl.
2.  Process about 5 to 10 minutes (depending on the power of the food processor), until mixture is smooth, resembles caramel and has lightened in color. Stop the processor and scrap down the mixture as needed. 
   

Recipe without photos . . .Oatmeal Walnut Date "Caramel" Bars 

Base & Top Layer

1 1/2 cup oats (divided)

1/2 cup unsweetened coconut

5-6 Medjool dates (4 ounces of pitted dates)*

1/2 cup walnuts

1/4 teaspoon sea salt 

1/2 teaspoon baking soda 

1 egg

2 tablespoons ground flax seed 

1/4 cup coconut oil

 

Date Layer

18 Medjool dates (12 ounces of pitted dates)*

1 teaspoon lemon juice 

1/4 - 1/2 teaspoon sea salt (I like 1/2, but begin with 1/4 and add to tast

*1 cup of packed Medjool dates is about 5 1/2 ounces. To sub a smaller date variety, weigh instead of relying on the measurements for Medjools. Depending on what variety you use, it might take 2 1/2 cups of dates to equal the weight of 5 1/2 ounces. 

 

Base & Top Layer

1. Preheat oven to 325º F.
2. Add 1 cup of the oatmeal to a food processor, and process into oat flour.
3. Into the food processor bowl, add the dates, coconut, sea salt and baking soda. Process until the dates are broken up.
4. Add the remaining 1/2 cup of oatmeal and the walnuts, and pulse to break them up, leaving both with some texture.
5. Add the egg, coconut oil, and flax meal. Pulse these into the dry ingredients to create a cookie base.
6. Reserve 1/2 cup of the cookie base to use as the crumble topping.
7. Press the rest of the oatmeal mixture into the bottom of an 8×8 pan that has been sprayed and lined with parchment paper that overhangs on the edge (for easy removal of baked bars). To press the oat mixture into the pan— I covered it with a sheet of plastic wrap and then pressed the surface with a drinking glass. 
8. Press the date caramel layer on top of the oatmeal layer.
9. Sprinkle the reserved oatmeal mixture over the top of the date layer to make a crumble topping.
10. Bake for 18 minutes.
11. Completely cool before slicing. Or, freeze them for even easier slicing.
12. Note: These bars are best stored in the freezer, but also hold up well as a travel snack.

Date Layer

1. Make the date caramel by adding the dates, lemon juice, and sea salt to a cleaned food processor bowl.
2.  Process about 5 to 10 minutes (depending on the power of the food processor), until mixture is smooth, resembles caramel and has lightened in color. Stop the processor and scrap down the mixture as needed.