Ingredients

Method

1. 1
   Prep your tin & oven

   Preheat your oven to 180°C / 160°C fan / 350°F. Line an 8x8 inch baking tin with parchment paper, leaving overhang on the sides for easy removal later.

2. 2
   Soak the dates

   Place the medjool dates in a heatproof bowl and cover completely with boiling water. Leave to soak for 10 minutes until softened and plump. While they soak, get started on the crumble.

3. 3
   Make the crumble

   In a large bowl, combine the oat flour and coconut flour. Add the firm coconut oil and rub it in with your fingertips (or use a pastry cutter) until the mixture resembles rough breadcrumbs. Add the rolled oats, desiccated coconut, coconut sugar, cinnamon, and baking soda and mix until everything is evenly combined.

4. 4
   Divide the crumble

   Scoop out roughly one third of the crumble mixture and set it aside in a small bowl — this is your topping. Tip the remaining two thirds into the prepared tin and press down firmly with the back of a spoon until you have a solid, even base.

5. 5
   Blend the filling

   Drain the soaked dates and transfer them to a food processor. Blitz until completely smooth. Add the vanilla extract and pinch of salt and pulse once more to combine.

6. 6
   Layer up

   Spread the date filling evenly over the pressed base using a spatula, taking it right to the edges. Scatter the reserved crumble over the top and press down gently so it sticks to the date layer.

7. 7
   Bake

   Bake for 30 minutes, or until the top is golden brown and the edges are set.

8. 8
   Cool & slice

   Transfer to a wire rack and leave to cool completely in the tin before slicing — this gives you clean, neat cuts. Once cooled, lift out using the parchment overhang and cut into 9 or 12 squares.