Maple Streusel Coffee Cake Squares

photo credit Allyson Kramer

Hey everyone! Today I’m happy to share with you a delectable recipe from Amber Shea Crawley’s newest book Practically Raw Desserts. This delightful book is exactly what you need when you have a nagging sweet tooth, but a desire to keep the junk food to a minimum. These delicious and wholesome desserts will not disappoint!

My kids gobbled up these Maple Streusel Coffee Cake Squares; however, since they only took about 3 minutes from start to finish, it was quite an easy task to just whip up another batch.

Thanks to Vegan Heritage Press and Amber Shea for sharing the recipe!

Maple Streusel Coffee Cake Squares


  • 1 cup dry walnuts
  • 1 cup dry pecans
  • 1/2 cup old-fashioned rolled oats
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon sea salt
  • 1/4 cup coconut flour
  • 1/2 cup pitted dates
  • 1 teaspoon vanilla extract
  • 1/4 cup + 1 tablespoon maple syrup, divided
  • 1 tablespoon coconut palm sugar


  1. In a food processor, combine the walnuts and pecans and pulse a few times, until the nuts are roughly chopped. Add the oats, cinnamon, and salt, and pulse just until the nuts are coarsely ground (be careful not to overprocess). Trans- fer 2/3 cup of the nut mixture to a small bowl and set aside.
  2. Add the coconut flour to the remaining mixture in the food processor and pulse until just combined. Add the dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated. Add the vanilla and 1/4 cup of the maple syrup and pulse until the mixture clumps together. 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.
  3. Add the coconut palm sugar and remaining tablespoon of maple syrup to the reserved nut-oat mixture in the small bowl. Use a fork to stir it together until it becomes sticky. 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. Refrigerate until ready to cut and serve.
  4. Store the squares in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.

Yield: 12 servings

Practically Raw Desserts

From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.


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11 Responses to Maple Streusel Coffee Cake Squares

  1. Dates, coconut, pecans, maple syrup – sounds like a winner to me! I think it’d be eaten before making it into “cake” form, though.

  2. I’ve seen multiple posts about Chef Amber’s new desserts cookbook with recipes and I have to say each one looks better than the last! I will definitely be adding her book to my wish list.

  3. Bella says:

    Looks very good. I will have to try them. What’s better? They look very light on the system and that is what I like. Heavy desserts get hard on you sometimes :) Great work!
    ~Bella fr/ SweetnSavoryLife.com

  4. Joyce says:

    Thank you so much for this recipe! I am going to order the Practically Raw Dessert book.

    Also, as a gluten free eater who has recently gone vegan, I have your book on order through amazon (I looked through it on amazon and thought “my kind of recipes!”)…and I will order your international cookbook when it is available.

    Thanks for a great blog. Sometimes it’s hard enough to be gluten free. Now that I avoid animal products, I’ll need all the help I can get!

  5. Hannah says:

    Amber is simply the best at raw vegan bars/slices/cakes. Fact. Hurrah!

  6. These look soooo fabulous!!

  7. Lindsey says:

    Hi! Sounds lovely. I cannot eat walnuts and pecans, do you think almonds would work as a sub?

  8. Joy says:

    This looks and sound delicious! Definitely plan on trying it out!

  9. Thanks, Allyson! So glad your family loved the coffee cake squares, and that you’re loving the book! :)