2 c. pitted dates
1 t. vanilla
1 t. citrus zest (optional)
1/4 c. coconut sugar or sucanat
2 T. maple syrup
2 c. rolled oats (gluten-free if necessary)
1 2/2 c. oat flour (or whole wheat but won't be GF)
1/2 c. almond butter
1/2 c. coconut oil
1/2 t. baking soda
1 t. cinnamon
1 t. sea salt (plus more for sprinkling)
Preheat oven to 400 degrees. Grease a 9x13" baking dish with a little coconut oil. Cook dates in 1 1/4 c. water with vanilla and citrus zest if using for about 10 minutes. Remove from heat and mash into paste with a fork or potato masher. Meanwhile, combine sugar and maple syrup with coconut oil and almond butter. Stir in oats, flour, baking soda, cinnamon, and salt to make dough.
Press hal the dough over the bottom of the glass baking dish. Spread over date paste. Gently spread remaining dough over date paste. Sprinkle with sea salt.
Bake for 20 minutes until golden. Let cool completely in pan and cut into squares approximately an inch.
Makes 32 small squares. Adapted from the Smitten Kitchen and inspired by Almond Butterfly Bake Shop in Toronto.