Vegan & Gluten-Free Desserts: Date Squares, Chocolate Fudge, Date Twix Bars & Chocolate Chip Cookies
Four easy vegan gluten-free treats with minimal ingredients
A collection of four simple, minimal-ingredient vegan and gluten-free desserts: chewy date squares, creamy chocolate fudge, layered date Twix bars, and chocolate-dipped cookies.
Equipment
Ingredients
Date Squares
pitted dates (pitted)
1 cup
rolled oats
1.5 cup
walnuts (crushed)
0.5 cup
maple syrup
4 tbsp
cashew butter
7 tbsp
coconut oil
2 tbsp
cinnamon
1 tsp
salt
0.5 tsp
vanilla extract
1 tsp
Chocolate Fudge
dark chocolate
100 g
cashew butter
0.5 cup
himalayan salt
1 tsp
Date Twix Bars
oat flour
1.5 cup
coconut oil
3 tbsp
maple syrup
2 tbsp
vanilla extract
1 tsp
salt
0.25 tsp
pitted dates (pitted)
1 cup
cashew butter
2 tbsp
water
0.25 cup
dark chocolate
70 g
Chocolate Chip Cookies
oat flour
1.25 cup
coconut oil
3 tbsp
maple syrup
0.25 cup
vanilla extract
1 tsp
salt
0.25 tsp
chocolate chips
50 g
dark chocolate
50 g
Instructions
Preheat oven and soak dates
Preheat oven to 175°C and soak pitted dates in hot water for at least 15 minutes.
Prepare Date Squares base layer
In a bowl combine oats, walnuts, 3 tbsp maple syrup, 3 tbsp cashew butter, coconut oil, cinnamon and 1/4 tsp salt. Mix really well.
Bake Date Squares base
Line a 23x15 cm baking dish with parchment paper. Place 3/4 of the granola mixture into the pan and lightly pack. Bake for 20 minutes.
Make date filling
Place drained dates into a blender or food processor with 1/4 cup cashew butter, 1 tbsp maple syrup, vanilla and 1/4 tsp salt. Blend until smooth.
Assemble and finish Date Squares
Add the date mixture on top of baked base, followed by remaining granola mixture. Bake for 15 more minutes and cool completely before cutting.
Prepare Chocolate Fudge
Line a loaf pan with parchment paper. Melt dark chocolate over steaming water, add cashew butter, stir well and pour into pan.
Freeze Chocolate Fudge
Place pan in the freezer for 1 hour. Sprinkle with salt, cut into pieces and serve.
Make Twix cookie base
Preheat oven to 175°C. In a bowl combine oat flour, coconut oil, maple syrup, vanilla and salt. Pack into lined loaf pan and bake 15-17 minutes.
Prepare date caramel
Blend dates, cashew butter and water until smooth. Spread over cooled cookie base and chill.
Melt chocolate for Twix topping
Melt 3/4 of dark chocolate over steaming water, then stir in remaining chocolate until smooth.
Prepare cookie dough
Combine oat flour, coconut oil, maple syrup, vanilla and salt. Mix in chocolate chips.
Shape and freeze cookies
Roll 1 heaping tbsp portions into balls, place on parchment-lined plate and freeze 20-30 minutes.
Dip cookies in chocolate
Melt dark chocolate using double boiler method. Dip tops of frozen cookies in chocolate and let set.
Original recipe
Storage
Store in airtight container. Fudge and cookies freeze best; thaw at room temperature before serving.
Notes
• All recipes are naturally gluten-free and vegan
• Use certified gluten-free oats if celiac sensitivity is a concern
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