Line an 8x8 baking pan or dish with parchment paper. Set aside.
Place the pitted dates into a large bowl and add hot water until the dates are covered. Let sit to soften for 10 minutes.
Add oat flour and coconut flour to a medium-sized bowl.
Add coconut oil and using a pastry cutter, cut coconut oil into oat and coconut flour mixture until mixture is crumbly.
Add rolled oats, shredded coconut, coconut sugar, ground cinnamon, and baking soda and mix until everything is combined.
Remove 1/3 of the mixture and set aside.
Add the remaining 2/3 of the mixture to the parchment-lined dish and press down firmly until it is solid and there are no crumbly bits left.
Pour away the water from the bowl holding the dates and add the dates to a food processor. Process until smooth.
Add the vanilla and the pinch of salt. Mix again to combine.
Gently spread the date mixture onto the top of the crust with a rubber spatula.
Sprinkle the remaining 1/3 of the crumble mixture on top of the date layer and gently press down so the crumble sticks to the dates.
Bake for 30 minutes or until the top is golden brown.
Remove from the oven and place on a cooling rack to sit until cooled off before cutting.
Cut when warm and depending on how large you want your squares to be, cut into 9 or 12 squares.
Store in an airtight container for up to a week.
For this recipe, you want your coconut oil to be quite firm, but not too firm that it can't be worked with. Do not use liquid coconut oil or coconut oil that is very soft. If yours is too soft measure it out into a bowl and put into the fridge or freezer for a few minutes for it to firm up before using.
Store your squares covered in an airtight container for up to a week.
Nutrition info listed below is based on 1 of 12 squares and the recipe made as written. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.