Instructions

• Preheat oven to 350°F. Line an 8 x 8-inch pan with parchment paper (leave an overhang for lifting the bars out later).
• Place the measured 3/4 cup coconut oil in the freezer for about 15 to 20 minutes, until solid.
• While the coconut oil chills, make the date paste: bring 1 1/2 cups water to a gentle simmer in a saucepan over medium-high heat. Add 1 1/2 cups pitted, chopped Medjool dates, reduce heat to medium-low, and cook, stirring occasionally, until the dates break down into a thick paste, about 10 minutes.
• Remove the date mixture from heat and let it cool to room temperature. Stir in 1 teaspoon vanilla extract once cooled.
• In a large bowl, combine the dry ingredients: 1 1/2 cups white whole-wheat flour, 1 cup brown coconut palm sugar, 1 cup old-fashioned rolled oats, 1 1/2 teaspoons cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix until evenly distributed.
• Remove the solid coconut oil from the freezer and dice it into pea-sized pieces.
• Add the diced coconut oil to the dry mixture. Use your hands to work the oil into the dry ingredients until the mixture is lumpy and moist and holds together when pressed.
• Reserve about half of this oat mixture for the topping. Press the other half firmly and evenly into the bottom of the prepared pan to form the crust.
• Spread the cooled date paste in an even layer over the crust.
• Sprinkle the reserved oat mixture evenly over the date layer and gently press/tap it down to compact slightly (do not fully flatten into a solid layer).
• Bake until the top is golden brown and the filling is set, about 35 to 45 minutes. Remove from oven and allow the bars to cool completely in the pan before lifting out on the parchment and cutting into squares.