Apple Date Bars are a delicious, sweet treat that your family and friends will beg you to make again and again. A thick, creamy date mixture sits atop a crunchy oat crust, and topped with a sweet crumble. Serve these bars cold for a fantastic snack or warm with a scoop of vanilla ice cream for a delicious dessert. 😋
I love this recipe because it’s easy to make, tastes amazing, and uses coconut palm sugar rather than processed sugar. And yes, it’s also gluten-free. But, you know what? No one will even notice that. All they’ll do is rave about how delicious these bars are. And, you can feel good about serving up a delicious treat that is relatively healthy.
APPLE DATE BARS FAQS:
Why use coconut palm sugar rather than white sugar?
Coconut palm sugar is less processed than white sugar. It’s actually made from the sap of the flower buds of the coconut palm. It has a lower glycemic index than white sugar, and actually contains some minerals unlike its processed counterpart.
HOW TO PREPARE APPLE DATE BARS:
Begin by slicing the dates in half and removing the pits. Soak the cut dates in warm water for 30 minutes to soften and loosen the dry outer skin.
While the dates are soaking make the crust and crumble topping. Place all the dry ingredients in a large bowl, and whisk to combine well. Add the softened butter and the vanilla, and mix until a crumbly texture is achieved. You may need to add a tablespoon of water if the mixture is too dry.
Press 2/3 of the mixture into the bottom of a prepared 8×8 baking dish. Place in a preheated 350ºF oven, and bake for 20 minutes.
While the crust is baking prepare the date filling. Drain the dates, and remove the dry outer skin. Rough chop the dates, and chop the dried apples into about 1/4-inch pieces. Place the dates, apples, coconut sugar, and water in a medium sauce pan, and heat over medium-high heat, stirring frequently.
When the date mixture comes to a boil, reduce the heat and continue stirring until thickened, about 10 minutes. Remove from heat when thickened, and stir in the chopped pecans.
Let the date mixture cool until the crust is finished baking. Remove the crust from the oven, and carefully spread the date mixture over the top. (I used a spatula to evenly distribute the dates across the crust.) Sprinkle the remaining crumble topping over the date layer.
Return to the oven, and bake for 15 more minutes. Remove from the oven, and cool on a rack, then cut into bars and serve.
Store bars in an airtight container in the refrigerator for up to a week. But, I bet they won’t last that long!
SERVING SUGGESTIONS FOR APPLE DATE BARS:
- These bars are fantastic served warm, room temperature, or cold.
- If you enjoy them warm, top with a touch of vanilla bean ice cream or a dollop of homemade whipped cream.
- Apple Date Bars also make a great snack to take to work.
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APPLE DATE BARS NOTES:
- I love my Le Creuset stoneware dishes for their easy clean up and even baking.
- Coconut palm sugar can be found at some well stocked grocery stores.
- Make sure to use almond flour rather than almond meal for this recipe.
- This recipe was adapted from Taste of Home’s Best Date Bars.
Thanks for stopping by, and as always, if you try a recipe and love it, please rate it or leave a review.
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Gluten-free Apple Date Bars
Apple Date Bars boast a thick and creamy apple/date mixture atop a crust of rolled oats, coconut sugar, and cinnamon. A dessert the whole family will love.
Ingredients
For the date filling:
- 2 cups Medjool dates, pitted and rough chopped
- 1/2 cup dried apple, chopped
- 3 tablespoons coconut sugar
- 1 1/3 cups water
- 1/2 cup pecans, chopped
For the crust and crumble:
- 1 1/2 cups rolled oats
- 1 cup almond flour
- 1 cup coconut sugar
- 1/2 teaspoon pink Himalayan salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup butter, softened
Instructions
Begin by slicing the dates in half and removing the pits. Soak the cut dates in warm water for 30 minutes to soften and loosen the dry outer skin.
While the dates are soaking make the crust and crumble topping. Place all the dry ingredients in a large bowl, and whisk to combine well. Add the softened butter and the vanilla, and mix until a crumbly texture is achieved. You may need to add a tablespoon of water if the mixture is too dry.
Press 2/3 of the mixture into the bottom of a prepared 8x8 baking dish. Place in a preheated 350ºF oven, and bake for 20 minutes.Â
While the crust is baking prepare the date filling. Drain the dates, and remove the dry outer skin. Rough chop the dates, and chop the dried apples into about 1/4-inch pieces. Place the dates, apples, coconut sugar, and water in a medium sauce pan, and heat over medium-high heat, stirring frequently.Â
When the date mixture comes to a boil, reduce the heat and continue stirring until thickened, about 10 minutes. Remove from heat when thickened, and stir in the chopped pecans.
Let the date mixture cool until the crust is finished baking. Remove the crust from the oven, and carefully spread the date mixture over the top. (I used a spatula to evenly distribute the dates across the crust.) Sprinkle the remaining crumble topping over the date layer.
Return to the oven, and bake for 15 more minutes. Remove from the oven, and cool on a rack, then cut into bars and serve.
Store bars in an airtight container in the refrigerator for up to a week. But, I bet they won’t last that long!
Notes
Coconut palm sugar can be found at some well stocked grocery stores.
Make sure to use almond flour rather than almond meal for this recipe.
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Inspired Fresh Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com. Thank you for supporting Inspired Fresh Life.
Nutrition Information
Yield 16 Serving Size 1 barAmount Per Serving Calories 284 Total Fat 12g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 7g Cholesterol 15mg Sodium 153mg Carbohydrates 45g Net Carbohydrates 0g Fiber 4g Sugar 35g Sugar Alcohols 0g Protein 3g
Cathy says
October 31, 2019 at 2:58 amI will be making these soon with my home dried fresh apples. This recipe sounds wonderful