Ingredients

Paste

• 340g pitted dates diced
• 225ml water
• 60g Australian Carob Co. Carob Syrup
• 1tsp lemon juice

Crumble

• 240g rolled oats
• 200g pastry flour sifted
• ¾ tsp baking soda
• ¼ tsp salt
• 170g butter softened

Instructions

To make paste:

• Place the dates, water and Australian Carob Co. Carob Syrup in a small saucepan and cook over medium heat until thickened to a paste. Add the lemon juice, then remove from heat and set aside.

To make crumble:

• Combine the oats, flour, baking soda and salt in a bowl. Using your fingertips, rub in the butter to form a crumbly mixture.

To bake squares:

1. Line a 9-inch square baking pan with parchment paper and butter it lightly. Press half the crumble mixture onto the base of the baking pan, then spread the date paste over it. Top with the remaining crumble mixture.
2. Bake in a 175°C pre-heated oven for 20-25 minutes until top is light brown. Leave to cool before cutting into squares.