Remove seeds from medjool dates and put them into a larger bowl.
Pour boiling water over medjool dates and let them stand for about 10 min.
After 10 min mash medjool dates with the back of a fork, discarding the water in which they were soaking.
Put mashed medjool dates into a bowl.
If your almond butter is not runny, soften it over low heat. Add almond butter, vanilla powder and salt to the mashed medjool dates. Mix together.
Crust and crumble:
If you're making your own oat flour, grind 240 grams of oats in the food processor. Transfer it into a large bowl.
Add to the same bowl 160 grams of oats, then cinnamon, salt and baking powder. Mix together.
Melt almond butter and coconut oil together in the same pot over low heat. Remove from the heat and add maple syrup. Pour the wet ingredients over oats. Mix well together.
Take 2/3 of the oat mixture (I measure precisely in grams) and transfer it into the baking dish (I used 20x20 cm) with removable bottom and lined with parchment paper. Press the crust hard with your fingers to the bottom of the baking dish.
Put date filling over the crust and spread it evenly around with a spoon.
Sprinkle the rest 1/3 of the oat mixture on top of the filling. Tap gently with your fingers and press the crumble into the filling.
Bake at 180 °C for 20-25 min.
After that time take it out and leave to cool on the rack.
When it has cooled enough to handle, take it out of the baking dish and cut into 9 squares.
*Use medjool dates that are already soft so it's easier to mash them.*Constructed with tips from Nadia's Healthy Kitchen.