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1
In a food processor, combine the walnuts and pecans and pulse a few times, until the nuts are roughly chopped.
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2
Add the oats, cinnamon, and salt, and pulse just until the nuts are coarsely ground (be careful not to overprocess).
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3
Transfer 2/3 cup of the nut mixture to a small bowl and set aside.
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4
Add the coconut flour to the remaining mixture in the food processor and pulse until just combined.
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5
Add the dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated.
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6
Add the vanilla and 1/4 cup of the maple syrup and pulse until the mixture clumps together.
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7
Transfer the batter to an 8-inch square baking pan (lined with plastic wrap for easy removal, if desired), using your fingers or a spatula to press it firmly and evenly into the pan.
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8
Add the coconut palm sugar and remaining tablespoon of maple syrup to the reserved nut-oat mixture in the small bowl.
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9
Use a fork to stir it together until it becomes sticky.
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10
Scatter the streusel evenly on top of the cake in the pan, and firmly press it down with your fingers or the bottom of a cup.
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11
Refrigerate until ready to cut and serve.
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12
Store the squares in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
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13
Substitutions:
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14
Walnuts: additional pecans, or almonds a Pecans: additional walnuts, or almonds
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15
Dates: soft golden raisins
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16
Coconut palm sugar: Sucanat, maple sugar, or organic brown sugar
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17
Variations:
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18
Grain-Free Coffee Cake Bars: Replace the oats with unsweetened flaked coconut.
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19
Lower-Fat Coffee Cake Bars: Replace 1/2 cup of either the pecans or the walnuts with additional old-fashioned rolled oats.
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20
Tropical Carrot Cake: Mix 1/2 cup unsweetened shredded or flaked coconut into the batter.
