Combine all of the ingredients for the date mixture in a medium saucepan and cook, stirring frequently, over medium-low heat for about 5 minutes, until the liquid has completely evaporated and you're left with a creamy smooth and heavenly fragrant date mixture. Set aside to cool.

​

In the bowl of your food processor, combine all of the ingredients for the crumble, save for 1/4 cup of the walnuts; process on pulse until the mixture is just combined, no more. Refrigerate for 15-20 minutes.

​

Meanwhile, preheat the oven to 350F and grease a 9" square baking pan with coconut oil and then line it with parchment paper, leaving a bit of an overhang on either side. This simple precaution will allow for easy unmolding later.

​

With the tip of your fingers, press a little more than half the crumble at the bottom of the prepared pan. You might want to slightly wet your hands to prevent the mixture from sticking to your fingers.

​

Now drop little dollops of the date mixture over the base and spread it delicately, as evenly as you can all the way to the edge, then scatter the rest of the crumble mixture right on top, followed by the reserved 1/4 cup of nuts.

​

Bake for 32 to 35 minutes, until the top gets nice and golden brown and the house is filled with the most intoxicating aroma.

​

Remove from the oven and allow to cool to room temperature, then transfer to the refrigerator to chill completely, preferably overnight. Remove from the pan and cut into 16 squares.

​

​