Ingredients

For the crust

• 1 cup almond flour 

• ¾ cup salted butter (or plant based alternative); softened

• 2 tsp cinnamon 

• 1 tsp baking soda

• 1 ½ cups oats 

• 2 tbsp brown sugar 

For the filling  

• ½ lb dates

• ¾ cup warm water

• 2 tbsp brown sugar  

• 1 tsp vanilla extract

• 1 tsp salt 

For the topping  

• Cinnamon and Oats Seed’Nola; crumbled 

• ¼ cup salted butter; melted

• ½ cup almond flour 

• 2 tbsp brown sugar 

Instructions

1. Preheat the oven to 350 degrees. 

2. In a large bowl, whisk together the almond flour, baking soda, brown sugar, cinnamon, and oats. Add the butter and use a fork or a pastry cutter to work the butter into the dry ingredients. The final mixture should be crumbly but hold firm when balled or pressed together. 

3. Line a 9” by 11” baking dish with parchment paper. Press the dough into the bottom of the dish in an even layer. 

4. In a food processor, add the dates, water, brown sugar, vanilla, and salt. Blend until a smooth, dulce de leche-type consistency forms. 

5. Spread the date mixture over the crust in an even layer. 

6. In a bowl, whisk together the almond flour, brown sugar, and granola. Pour in the butter and mix until evenly combined. Spread the granola mixture evenly over top of the date mixture. 

7. Bake for about 25 minutes until golden brown and bubbly.