Dank date squares, marijuana matrimonial cake, call it what you want but this dessert is never going out of style! This recipe is lower in sugar than most date squares because I axed the sugar from the filling since the dates are sweet enough on their own.
Preheat oven to 350°F/175°C.
Place dates, water & lemon juice into a medium saucepan.
Boil for 15-20 minutes until the dates are soft, stirring occasionally.
Allow to cool a bit, then place in a bowl fitted for a stand mixer or use a hand mixer. Blend the date filling until it becomes a thick paste.
Place all of the dry ingredients in a bowl fitted for a stand mixer. Blend together.
Add the cubes of cold butter & mix until the oat base holds together when squeezed into a ball. Add another cube or two of butter if the mixture is too dry.
Line a 9x13" pan with parchment paper. Press 550 grams of the oat base into the prepared pan.
Spoon the date filling onto the oat base in the pan. Use a small offset spatula to smooth the filling into an even layer.
Pour the rest of the oat mixture on top of the date filling & spread it out evenly, give it a light press.
Bake for 20 minutes or until the top is golden brown.
Allow to cool & cut into desired sizes.