Old Fashioned Raisin Date Bars {Grain-Free, Dairy-Free, Refined-Sugar Free}

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A date bar isn’t the most glamorous of desserts, but if you’ve ever tried one, you know just how delicious they are. And if you haven’t? Then you need to try this super easy Old Fashioned Raisin Date Bars recipe as soon as possible. Because they are amazing.

My mom used to make Raisin Date Bars every Christmas and it was one of her favorite cookie recipes. Admittedly, I wasn’t quite as impressed as a kid, then again when you get to pick two Christmas cookies what kid isn’t going to choose a frosted cut-out or chocolate buckeye over a date bar? But when I got a little older, I discovered just what a gem this recipe is. Even with less sugar than most Christmas cookies, Raisin Date Bars are incredibly tasty and make my top 5 Christmas Cookie list.

This year, I was determined to create a Paleo version of Raisin Date Bars. The raisin and date part was easy – they’re already Paleo. Of course moderation is important here, just with any food, because raisins and dates are high in natural sugars. But the crust and topping was a bit more challenging given that the old version had oats as a primary ingredient.

I experimented with at least six different varieties before settling on this perfect version. I am so happy with how well this recipe turned out. It’s everything I hoped for and then some!

Instead of oatmeal, I substituted coconut flakes and instead of regular flour, I used coconut and almond flours. And there’s only a little bit of “sugar” in this Paleo-friendly recipe, just 1/4 cup of coconut sugar.

Ready?

Here’s my step-by-step directions for how to make Raisin Date Bars:

Related: Looking for more gluten-free Christmas cookies? Check out this list of 45+ to inspire you!

Raisin Date Bars recipe:

What You’ll Need:

• 20 dates
• ¾ cup raisins
• 1 cup water
• ½ cup walnuts, chopped
• ⅓ cup palm shortening
• 1/4 cup coconut oil, melted
• ¼ cup coconut sugar
• ½ cup almond flour
• ½ cup coconut flour
• ½ tsp sea salt
• ¼ tsp baking soda
• 1 cup coconut flakes, divided

Heat your oven to 400 degrees, then dice 20 dates (a little more than a cup) in your food processor.

Don’t buy the sweetened chopped dates, get regular Medjool dates. I prefer this brand because they’re not expensive and are pitted.

Ideally, you’ll want to soak the dates for about 20-30 minutes ahead of time because they’ll be easier to chop. But if you’re like me, you won’t remember to do that until you are ready to make the recipe NOW so go ahead and skip that step. You’ll just need to process a bit longer, maybe 1 or 2 minutes.

Add the dates, 3/4 cups raisins, and 1 cup water to a small saucepan and stir.

Heat to a boil over medium heat, stirring occasionally.

Turn the heat down to low and continue to cook until thickened, about 10 minutes.

Add the chopped walnuts and stir.

Turn the heat off and set the pan aside.

While your dates are cooking, you can make the crust and topping. It’s the same mixture, so it’s super easy.

Add the shortening, coconut oil, and coconut sugar to your food processor and pulse a few times.

Scrape down the sides, then add the almond flour, coconut flour, salt, baking soda, and ¾ cup of coconut flakes. Pulse a few times until mixed well.
Pulse again, scraping the side, and pulse one more time.

Spoon 1/2 to 2/3 of the mixture into an 8×8″ baking dish. Press into the bottom of the pan. You should use just enough to cover the bottom.

Spread the date mixture over the crust.

Sprinkle this over the date filling and press down lightly. You might not have quite enough to cover the top completely and that’s fine.

Bake for 12-15 minutes until the top is slightly browned. Watch carefully at the end as the topping will brown very quickly.

You’re supposed to let the bars cool completely before digging in, but I can never wait that long. They are so so good!

Old Fashioned Raisin Date Bars {Grain-Free, Dairy-Free, Refined-Sugar Free}

Print Recipe

★★★★★

4.7 from 3 reviews

Old Fashioned Raisin Date Bars made Paleo style! This remade family favorite classic recipe is oh-so-good with a chewy date center and coconut flake almond flour crust and topping. You’ll never guess it’s grain free, dairy free, and refined sugar free!

• Author: Erika Bragdon at LivingWellMom.com
• Prep Time: 15 mins
• Cook Time: 12 mins
• Total Time: 27 mins
• Yield: 18-20 bars 1x

Ingredients

Scale 1x2x3x

• 20 dates
• 3/4 cup raisins
• 1 cup water
• 1/2 cup walnuts, chopped
• 1/3 cup palm shortening
• 1/4 cup coconut oil, melted
• 1/4 cup coconut sugar
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 cup coconut flakes, divided

Instructions

1. Heat oven to 400 degrees.
2. Dice the dates in your food processor. If you soak them first, it will be easier to dice, but if you’re like me, you’ll forget to do that ahead of time, so just go ahead and dice them. You may need to pulse for 1-2 minutes.
3. Add the dates, raisins, and water to a saucepan on medium heat. Heat to a boil, stirring occasionally. Turn the heat to low and continue to cook, stirring occasionally, until thickened (about 10 minutes.) Stir in the walnuts, then turn the heat off, and set aside.
4. While the date mixture is cooking, add the shortening, coconut oil, and coconut sugar to your food processor and pulse. Scrape down the sides, then add the almond flour, coconut flour, salt, baking soda, and 3/4 cup of coconut flakes. Pulse again, scraping the side, and pulse one more time.
5. Spoon about 1/2 to 2/3 the mixture into a square 8×8″ baking dish. It should just cover the bottom. Pat down. Spread the date filling over the top.
6. Add 1/4 cup of coconut flakes to the remaining crumb mixture and pulse again. Sprinkle over the top of the date mixture, pressing down lightly. Don’t worry about a few spots if you don’t have quite enough to cover the dates completely.
7. Bake until the top is light brown about 12-15 minute. Watch carefully at the end as the topping will brown very quickly.
8. Cool completely before enjoying (if you can wait that long!)