No Bake Date Squares

No-Bake Vegan Date Squares: Deliciously Guilt-Free

I’ve always enjoyed date squares, but not so much the richness of the butter and sugar that usually comes with them. Then, I discovered this no-bake, 5-ingredient vegan recipe by Angela Liddon on her Oh She Glows website, and let me tell you—it’s a game-changer!

This recipe is everything I love about date squares: sweet, chewy, and satisfying, without the unnecessary artery-clogging ingredients of the old-fashioned versions. It’s simple, wholesome, and incredibly delicious—proof that you don’t need butter and refined sugar to make an amazing treat.

And if you’re in the mood for a little chocolate (because, honestly, who isn’t?), I sometimes add 1/4 cup of mini chocolate chips to the topping. The result? A delightful chocolate kiss that takes these squares to perfection.

Whether you’re vegan or just looking for a healthier alternative to a classic treat, these no-bake date squares are a must-try. They’re quick to make, guilt-free, and so good you won’t miss the butter one bit! ❤️🍫✨

No Bake Date Squares

Special Note: Please remember tp throw a cloth over your food processor when blending the dates and water for the filling. Every time I forget to do this, I end up with ‘date infused water’ flying out of the sides of the machine.

Storage: I keep a batch of these stored in the freezer and when I’m feeling like a guilty/’not so guilty’ treat, they are always ready to meet the craving.

Without Mini-Chipits

With Mini-Chipits

Ingredients:

• 1 1/2c whole raw almonds

• 1 1/2c regular oats

• 1/2 tsp kosher salt

• 35 Medjool dates, halved with pits removed (10 for crust and 25 for filling)

• 1/4c coconut oil

• 1/2c water

• Scant 1/4c mini-chipits

Instructions:

1. Line a square cake pan with parchment paper.

2. In a food processor, process the almonds, oats and salt into a fine crumble forms.

3. Add 10 dates and process again until crumbly.

4. Melt coconut oil and add to the mixture, process until sticky. (Add a little more melted oil if the mixture is too dry)

5. Remove 3/4c of mixture from food processor to set aside for the topping.

6. Firmly press the remainder of the mixture into your parchment lined pan.

7. Now add the 25 remaining dates and the water to the food processor. Put on lid and cover with a towel. Process until a paste forms. You’ll likely have to stop a couple of times to scrape down the sides. (Add a tiny bit more water if needed but you do want a thick paste.)

8. Spread the paste over your crust.

9. Sprinkle the reserved 3/4c of the mixture set asdie and gently spread over filling with a fork…and then lightly press with the back of a spatula. (Note: if adding scant 1/4c mini chipits, add them to this reserved mixture before spreading over the top.)

10. Refrigerate for at least 1 hour before removing and cutting into desired squares.

11. Serve or store in the fridge or freezer.

Without Mini-Chipits…