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Preheat the oven to 350°F. Lightly grease a 9” square pan or line it with parchment.
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To make the filling: In a small saucepan, combine the dates, water, salt, and lemon juice.
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Bring the mixture to a boil, reduce the heat to low, and simmer for 3 to 4 minutes, until the water is absorbed and the mixture has thickened somewhat.
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Remove the pan from the heat, stir in the vanilla, and set aside to cool while you prepare the crust.
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To make the crust: In a medium bowl, whisk together the oats, flour, brown sugar, baking soda, and salt.
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Stir in the melted butter.
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To assemble: Press 2 1/2 cups (about 450g) of the crust mixture into the prepared pan, smoothing it out to completely cover the bottom of the pan with no gaps.
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Top the crust with the date filling.
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Add the nuts to the remaining crust mixture and sprinkle it over the filling.
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Bake the squares for 30 minutes, or until the crust is golden brown.
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Remove the squares from the oven and allow them to cool before cutting.
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Storage information: Store squares in an airtight container at room temperature for up to four days; freeze for longer storage.