We have a local bakery/cafe/bookstore in town who is responsible for baking both the best pizza on earth, as well as the best date bars in orbit. Introduced to these universally amazing date bars while coincidentally on a “date” in college, I believe I found Poor Richard’s pizza that night too, the sweet bars hold no sentimental value for me, other than the fact that they ARE THE BEST.

Not really in an attempt to replicate these bites of heaven, I decided to create my own version for a friend who agrees (how could you not?) that these date bars complete our lives.

This version is gluten-free, for those of us who just can’t “do” anymore. And with coconut and pecan, we rely just on the dates for the caramely sweetness we crave.

Gluten Free Coconut Pecan Date Bars

1 1/2 cup oats, divided
1/2 cup coconut flakes (sweetened for a sweeter bar or unsweetened for more savory)
4 oz. pitted dates
1/2 cup pecans, chopped
1/4 tsp. sea salt
1/2 tsp. baking soda
1 egg
1/4 cup butter (or coconut oil), softened

8 oz. dates, chopped
1 tsp. lemon juice
1/4 tsp. sea salt
1/2 tsp. vanilla extract

Preheat the oven to 325 degrees.
Process 1 cup of oatmeal in a food processor until a flour forms. Add the coconut, 4 oz. dates, sea salt, and baking soda and process until crumbly. Add the last 1/2 cup oatmeal and the chopped pecans and pulse a few times.
Add the egg and butter/oil and pulse again until crumbly.
Line an 8×8″ pan with parchment paper.
Press all but 2/3 cup of the processed crust into the bottom of the pan. Set aside the remaining 2/3 cup for topping.

Wipe clean the food processor and add the 8 oz. dates, lemon juice, sea salt, and vanilla. Process until smooth and silky and sticky – like date paste.
Press and smooth the date layer atop the bottom crust layer. (Using wet hands helps here).

Crumble the reserved oatmeal – coconut – pecan mixture over the top. 
Bake for about 18-20 minutes.
Cool thoroughly before slicing.