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Gluten-Free date bars:

These gluten-free date bars are sure to be a crowd pleaser at you next holiday festivity. They are gluten-free, refined sugar free, and super easy to prepare. And they can even be made vegan by using coconut oil in place of the ghee.

Ingredients needed:

  1. Gluten-free sprouted oats
  2. Almond flour
  3. Fourth and Heart Vanilla Bean Ghee or Coconut oil
  4. Vanilla extract
  5. Salt
  6. Cinnamon
  7. Coconut sugar
  8. Pecans
  9. Baking soda
  10. Medjool dates
  11. Candied pecans
  12. Maple syrup

How to prepare the cookie layer:

I add everything from the cookie layer to my food processor and pulse about 3-5 times. I line an 8×8 baking dish with parchment paper. And then I press down using my fingers to create an even layer of the cookie crust.

Date caramel layer:

For the date caramel I add everything to my food processor and I process until I get a creamy, smooth, date caramel. Then I add an even layer on top of the cookie layer and prepare the crumble.

Crumble layer:

Lastly, for the crumble layer I add all the ingredients to food processor and pulse a couple times or until I get a sticky sand like consistency. But please make sure you are pulsing versus processing when using the food processor. Because if you process when I say to pulse, you will end up with nut butter versus a crumble.

Baking and storing bars:

Now that the layers are set I bake 350 F for 15 minutes. I like to enjoy warm but they taste just as good cold. I store them in an airtight container in the refrigerator. They also freeze well so they can be made ahead of time and reheated in convection day you plan on enjoying.

Date bars:

Makes 9 large bars


Cookie layer:

  • 1 cup gf sprouted oats
  • 1/3 cup almond flour
  • 2 Tbsp vanilla bean ghee sub coconut oil
  • 2 tsp vanilla extract
  • Pinch of salt
  • 1/2 tsp cinnamon
  • 1/3 cup coconut sugar
  • 1 cup pecans
  • 1 tsp baking soda

Caramel layer:

  • 1 cup soaked medjool dates
  • 1 tsp vanilla extract

Crumble layer:

  • 1/2 cup gf sprouted oats
  • 1/4 cup almond flour
  • 1 tbsp vanilla bean ghee sub coconut oil
  • 1/3 cup candied pecans sub raw pecans
  • 2 Tbsp maple syrup


  • Prepare the base layer by adding everything to food processor and pulsing a few times.
  • Add to an 8x8 baking lined with parchment paper and press down with your hands until you get an even layer
  • Add ingredients for middle layer to food processor and process until smooth consistency and add to bottom layer
  • Add ingredients for crumble to food processor and pulse a couple time until you get sand like consistency and add on top
  • Bake 350 for 15 minutes
  • Store in an airtight container in refrigerator
  • Cut into 9 bars and enjoy