|30 min||0 min||12|
|2 tsp||Cinnamon (for crust)|
|1 tsp||Coconut oil|
|2 cup pitted||Dates (chopped, for filling)|
|4 tbsp||Maple syrup (for crust)|
|1 whole orange(s)||Orange juice (for filling, 1/2-3/4 cup)|
|1 whole orange(s)||Orange peel (zest) (for filling)|
|1 cup||Rolled oats, dry (ground, for crust)|
|2 cup||Walnuts (for crust)|
|2 tbsp||Water (for filling)|
Soak the dates in the water and orange juice for about 30 minutes, until they become a bit soft.
Coarsely grind the nuts in a food processor, then add the oats and pulse to mix.
Add cinnamon and then maple syrup one tablespoon at a time until the mixture holds together.
Lightly oil a 9-inch square pan or round cake pan with coconut oil.
Press a little over half of the nut mixture into the bottom of the pan, reserving the rest for later.
Puree the date and orange juice mixture until smooth but with a bit of chunks left.
Crumble the remaining half of the crust mixture over the dates and press lightly with your hands.
Sprinkle some quick oats on top for garnish. Refrigerate or freeze before serving.