Coffee Date Squares

2 Mar

Serving Size:  36

Prep time: 15 minutes
Cook and chill time: 25 minutes

You need to make really strong coffee, so the flavour comes through in the squares.
Enjoy with a cup of coffee.

Measure Ingredient
¾ cup (175 mL) Espresso Coffee
1 cup (250 mL) roughly chopped pitted dates
1 cup (250 mL) Spelt/Kamut Flour
½ cup (125 mL) large old fashioned rolled oats
1 tsp (5 mL) Cinnamon
½ tsp (2 mL) Salt
½ tsp (2 mL) baking powder
½ tsp (2 mL) baking soda
¼ cup (50 mL) Earth Balance vegan butter, at room temperature
1 cup (250 mL) packed dark brown sugar
¼ cup (50 mL) cinnamon


  1. Brew coffee in espresso maker to make ¾ cup (175 mL) espresso. Set aside to cool.
  2. Preheat oven to 350°F (180°C). Grease 9-inch square (2.5 L) cake pan and line with parchment paper.
  3. In small bowl, soak dates in ¼ cup (50 mL) of the espresso. In another bowl, whisk together flour, oats, cinnamon, salt, baking powder and baking soda.
  4. In stand mixer fitted with paddle attachment, beat butter and brown sugar on medium speed until smooth and creamy. Reduce speed to low; while beating, drizzle in remaining espresso. Slowly add flour mixture and date mixture, beating on low speed just until combined. Scrape mixture into prepared pan. Smooth the top.
  5. Bake in centre of oven for 20 to 25 minutes or until cake tester inserted in centre comes out clean. Cool in pan on rack. Cut into 36 squares. Serve dusted with cinnamon.

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