These Blueberry Date Squares are seriously dangerous. I inhale the whole tray within days. Self-control where you at? The date layer, in conjunction with the blueberries, gives these squares an added gooeyness that makes them so irresistible. They taste like a DREAM!
1 cup gluten free flour – I use a combination of coconut and teff flour
2 cups organic gluten free rolled oats
1 cup organic coconut palm sugar
1 tablespoon pure fair trade organic alcohol-free vanilla
1/2 tsp pink Himalayan sea salt
1/2 tsp cinnamon
1 cup coconut oil or pasture raised organic butter – cold and cubed
1 1/2 cup pitted medjool dates
5 tsp tapioca starch
1/3 cup freshly squeezed orange juice
2 cups blueberries
4 tbsp pure organic maple syrup
Line an 8 x 8″ pan with parchment paper and preheat oven to 350 degrees
Soak dates for 5 min then add them to a food processor to a make paste. Set aside.
In a small sauce pan, prepare your blueberry mixture. Add the blueberries, orange juice, and maple syrup and bring to a boil so the blueberries can breakdown, about 5 minutes. Then turn down the heat and add your tapioca starch and whisk well until the blueberries thicken. I like to use a fine sieve to add the tapioca starch, otherwise your mixture will become lumpy. Remove from heat and allow to cool completely.
In the meantime, in a food processor pulse the flour, oats, sugar, salt, cinnamon, vanilla, and butter until crumbs form. Do not over mix.
Transfer 3/4 of the mixture into a baking dish and press down with your fingers.
Spread date mixture evenly on top, then add your blueberry layer.
Sprinkle the remaining crumble on top.
Place in the preheated oven and bake for about 30 minutes. Top should be nice and golden.
Remove from oven and allow to completely cool before cutting into squares. I like placing mine in the fridge for a few hours before cutting into squares.