Low Sugar Date Bars

Total time1 hr 25 min

Prep time20 min

Cook time35 min

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Ingredients

16 servings

For the date filling

2 cups pitted medjool dates, roughly chopped
¾ cup water
1 tbsp fresh lemon juice
ReaLemon 100% Lemon Juice - 15 fl. oz.ReaLemon 100% Lemon Juice - 32 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.DeLallo Lemon Juice - 6.75 Oz Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.
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½ tsp vanilla extract

For the oat crust and crumble

1 ½ cups old-fashioned rolled oats
1 cup all-purpose flour
¾ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
½ tsp baking soda
¼ tsp salt
¾ cup unsalted butter, melted and slightly cooled

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles.
2
Combine the chopped dates and water in a medium saucepan over medium heat. Cook, stirring occasionally, until the dates have softened and absorbed most of the water, about 8–10 minutes. Remove from heat and mash with a fork or the back of a spoon until a thick, mostly smooth paste forms. Stir in the lemon juice and vanilla extract, then set aside to cool slightly.

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