Turns out these Raw Date Sea Salt Squares are a big hit for our crew! Adding Old Salt Merchants' Cyprus Flake Sea Salt really brought out a delicious contrast to the sweetness of the dates.
Crust/Crumble Topping Ingredients:
3 cups raw walnuts (or pecans)
8 soft Medjool dates, pitted and chopped
1/4 cup coconut oil, melted
1/2 teaspoon Cyprus Flake Sea Salt, crushed
2 cups soft Medjool dates, pitted and tightly packed
1/2 cup water
1/2 teaspoon vanilla
1/4 teaspoon Cyprus Flake Sea Salt crushed
1. Line an 8" x 8" baking dish with parchment paper or plastic wrap. In a food processor fitted with an "S" blade, pulse the walnuts until they are finely ground into a meal. Add in the chopped dates, coconut oil, salt, and process again until a sticky dough is formed. Save 1 cup of this dough for the crumble topping. Press the rest of the mixture evenly into the lined baking dish.
2. To prepare the filling, combine all of the ingredients in a blender or food processor, and process until a uniform mixture is created. Spread the filling evenly over the crust, then crumble the reserved cup of dough over the top. Use your fingers to gently press the crumble topping into the date filling, then finish by sprinkling the top with Old Salt Merchants' Cyprus Flake Sea Salt. Refrigerate until set, about 2 hours.
Serve chilled for the best texture, and store any leftovers in a sealed container in the fridge for up to a week.
Adapted from detoxinista.com. Thanks for the new favorite!