Monday 22 September 2014

Paleo Date Squares with Coconut - Gluten free and Dairy Free

I have never been a fan of coconut flour.... it is usually extremely dry to cook with and sucks all the moisture out of baking, i don't understand how people love it. I tried it over and over again in large and small amount in my favourite recipes but it just never worked. However, i came across this recipe and decided to give it another go... this is my version on Paleo inspired date and coconut squares. On the other hand, coconut oil is my new found love. I use it in everything, i love it. I was delighted when this recipe contained coconut oil - another thing i can cook with it! 
It is a light coconut and almond based base layer topped with a generous layer of smooth date goodness and finishes off with a small crumble of topping. It really is a special slice, would never guess its sugar free!!
This slice is Gluten free and Dairy Free. Vegan and contains no refined sugar.

  • 500g pitted dates
  • The juice and zest of 1 orange (about ½ cup)
  • The juice of 1 lime (2 tbsp)
  • 1 cup water
  • ½ tsp vanilla powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup ground almonds
  • 1 cup toasted unsweetened coconut flakes
  • 1¼ cup coconut flour
  • ½ cup all purpose gluten free flour 
  • ¼ tsp baking soda
  • Pinch cream of tartar
  • ¼ tsp salt
  • ¾ cup coconut oil, cold
  1. Combine all the ingredients for the date mixture in a medium saucepan and cook over medium heat for about 5 minutes, until the liquid has fully evaporated and you’re left with a creamy, mushy and smooth, heavenly date mixture. Set aside to cool.
  2. In the bowl of your food processor, combine all the ingredients for the top and bottom layers.
  3. Process on pulse until the mixture is well combined, no more. Refrigerate this crisp mixture for 15-20 minutes.
  4. Preheat the oven to 180 degress (350F).
  5. Press a little more than half the mixture at the bottom of an 8" x 8" pan that’s been lined with parchment paper. Place that in the oven and blind bake for 8-10 minutes until the crust starts to turn slightly golden brown.
  6. Remove from the oven, spread the date mixture as evenly as you can over the bottom layer then loosely crumble the rest of the crisp mixture right on top.
  7. Bake in a 350F oven for 22-25 minutes, until the top gets nice and golden.
  8. Allow to cool completely before cutting into squares.

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