Gluten Free Date Bars (No Added Sugar)

Preheat oven to 325º F.

Add 1 cup oatmeal to a food processor bowl, and process until a flour forms.

Add coconut, dates, sea salt and baking soda, and process until the dates are fully broken up. I find it easiest to process if I break the dates into quarters (if using large medjools) as I am tossing them into the processor.

Add the other 1/2 cup oatmeal and walnuts, and pulse 8-10 times, until the walnuts are chopped, but still a bit chunky.

To the food processor bowl, add the egg, flax and coconut oil, and pulse until combined.

Reserve 1/2 cup of oatmeal mixture to use as a topping.

Line an 8 x 8 pan with baking paper.

Add the rest of the oatmeal cookie mixture to the pan, and press down into an even layer. I use a pastry roller to pack down the bottom layer.

Rinse out the food processor, and add date layer ingredients. Pulse 10-15 times, until the dates are broken up.

Then, process for another 3-4 minutes, until the dates take on a light, whipped caramel color. If you soaked the dates, this process should be very easy. If your dates were soft, so you opted not to soak them, and they are not whipping up nicely, you can add 1-2 tablespoons of hot water to help them process smoother.

Carefully, using wet hands to press it down and smooth it, add the date later on top of the cookie layer. Using wet hands will keep the layer from sticking and pulling up the cookie layer.

Crumble the reserved 1/2 cup of oatmeal mixture over the top.

Bake for 18 minutes.

For best results, completely cool before slicing. I like to freeze them before slicing for nicer bars.

These bars are best stored (and enjoyed!) from the freezer, but also hold up well as a travel snack.