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Nana's Date Walnut Bars Recipe (with Video)

Peanut-free, Soy-free, Added sugar
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Discover our Nana's Date Walnut Bars Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 30min


Date Filling
- 227 g dates
- 120 g water
- 2 tsp Vanilla extract
- 0.25 tsp Kosher salt, Diamond Crystal or reduce by half
Oat Crumble
- 180 g all-purpose flour
- 135 g Rolled oats, quick-cooking
- 220 g light brown sugar
- 0.75 tsp Baking soda
- 1.5 tsp Kosher salt, Diamond Crystal or reduce by half
- 170 g Vegan butter, unsalted, margarine-style (e.g. Violife), melted
- 2 tsp Vanilla extract
- 65 g Walnuts, toasted and chopped (optional)
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Make the Date Filling
1. Combine water and dates in a small saucepan over medium heat
2. Bring to a simmer and cook until the dates have broken down and the mixture is a thick paste, about 5 mins
3. Off the heat, add the vanilla and salt and stir to combine; set aside
4. Note: Date mixture can be made up to 3 days ahead and kept in the refrigerator until ready to use
Make the Oat Crumble and bake cookies
1. Preheat the oven to 350 F and position a rack in the middle of the oven
2. Grease a 9-inch square baking pan with cooking spray and line with 2 overlapping pieces of parchment paper overhanging on all sides of the pan; lightly grease the paper; set aside
3. Combine the flour, oats, sugar, baking soda, and salt in the large bowl
4. Combine the melted vegan butter and vanilla
5. Add the wet ingredients to the dry ingredients and stir until the mixture is evenly moistened; it will be crumbly but hold together
6. Pour about 2/3 of the crumble into the prepared pan and pat down firmly using the bottom of a glass or measuring cup
7. Spread the cooled date mixture on the crumble base
8. Mix the remaining crumble with the walnuts and toss to combine; the mixture should be crumbly with some large clusters
9. Evenly sprinkle the remaining crumble over the bars
10. Bake until the bars are golden brown, about 30 mins
11. Allow the bars to cool in the pan for 15 mins, then use the parchment paper overhangs to lift the bars out of the pan
12. Allow the bars to cool completely, then cut into squares and serve

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