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chewy date and nut squares (1)

Chewy Date and Walnut Squares

Amber Bondar
This super easy chewy date and walnut square recipe makes a naturally sweet, satisfying treat. Made with oat flour, Medjool dates, and chopped walnuts, these sticky, chewy bars have incredible flavor and texture. Enjoy a square with a tall, cool glass of milk for your next snack break.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Course Dessert
Cuisine American, Canadian
Servings 16
Calories 212 kcal

Equipment

  • mixing bowl
  • knife For chopping dates
  • measuring cup
  • Teaspoon

Ingredients
  

  • 2 LRG Eggs
  • 1 Cup White Sugar
  • 2 Cups Dates Chopped, Medjool (Pitted)
  • 2 Cups Walnuts Chopped
  • ½ Cup Oat Flour *White Flour Can Be Used
  • 1 Tsp Baking Powder

Instructions
 

  • Preheat oven to 350℉
  • Measure the sugar and eggs into the mixing bowl and beat until creamy.
    2 LRG Eggs, 1 Cup White Sugar
  • Add in the chopped dates and walnuts and mix well.
    2 Cups Dates, 2 Cups Walnuts
  • Measure and add in the oat flour and baking powder.
    ½ Cup Oat Flour, 1 Tsp Baking Powder
  • Pour mixture into a prepared 8 by 8 inch pan.
  • Smooth the surface so it's spread uniformly in the pan.
  • Bake for 25 minutes in a preheated oven.
  • Remove from oven and allow to cool in pan on a baking rack.
  • Once cooled completely cut into 12 or 16 squares with a clean knife.

Notes

Amber Baking Tips For This Chewy Bar

Measure the dates after chopping, not before.
Because Medjool dates vary in size and stick together as you cut them, it’s important to measure once they’re chopped. This ensures the batter has the right balance of fruit to flour so the squares hold together properly.
Keep your walnuts on the chunkier side.
Finely chopped nuts disappear into the batter, but slightly larger pieces give texture and contrast to the chewy base. A little crunch goes a long way in making each bite satisfying.
Stir the batter gently once the flour goes in.
Overmixing oat flour can make the bars feel dense. Mix just until the dry ingredients disappear, and the bars will stay soft and tender.
Line the pan so it overhangs the sides.
Creating “handles” with parchment paper makes it easy to lift the cooled slab out of the pan in one piece. This gives you cleaner, more professional-looking squares when you slice.

Nutrition

Calories: 212kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 1gCholesterol: 0.02mgSodium: 28mgPotassium: 199mgFiber: 3gSugar: 25gVitamin A: 5IUVitamin C: 0.3mgCalcium: 39mgIron: 1mg
Keyword bars, Christmas baking, dates, sweet snacking
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