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Raspberry date squares

June 8, 2020

carré aux dattes et framboises

Raspberry date squares
  • 20 minutes
  • 35 minutes
  • 10 servings


  • For the filling:
  • 1 cup (250mL) of Medjool dates, pitted
  • 1 fresh raspberry container
  • 1 cup (250mL) of warm water
  • 2 tbsp (30mL) of lemon juice
  • 1 tsp (5mL) of baking soda
  • -
  • For the crust:
  • 1¼ cup (310mL) of quick oats
  • 1¼ cup (310mL) of Oatbox raspberry and dark chocolate granola
  • 1¼ cup (310mL) of flour
  • ¾ cup (180mL) of brown sugar
  • ¾ cup (180mL) of coconut oil, melted
  • 1 tsp (5mL) of baking powder


  1. 1. Preheat the oven to 350°F.
  2. 2. In a food processor, blend the dates until smooth. Slowly add the water to form a paste, and transfer the mixture to a pot.
  3. 3. Add the lemon juice and the raspberries, mix well and bring everything to a boil.
  4. 4. Remove from heat, add the baking soda, and stir well. Let sit.
  5. 5. For the crust, combine all the ingredients with your hands. Lay a parchment paper in a 9-inch baking dish, and press firmly two thirds of the mixture in it.
  6. 6. Add the date mixture over, and cover with the remaining crust mixture.
  7. 7. Bake for 35 minutes, and let cool down before cutting into squares.
raspberry date squares
raspberry date squares
raspberry date squares

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