For the date paste:

1. 1. Add the dates to a saucepan, cover with water, and add the lemon juice. Bring to a boil, then reduce the heat and simmer for about 10 minutes until the dates soften. Remove from heat and stir in the vanilla paste.

For the oat squares:

1. 1. Roast the almonds and peanuts in a baking tray at 170°C for 20 minutes, stirring halfway through. Chop the nuts into a coarse flour.
   2. In a bowl, mix the rolled oats, chopped nuts, panela, baking powder, ground cinnamon, a pinch of salt, and softened vegan butter until the mixture has a crumbly texture.
   3. Line a baking dish with parchment paper. Spread half of the oat mixture evenly on the base, pressing gently to form a thick layer.
   4. Spread the date paste over the base layer, then cover with the remaining oat mixture. Press gently, taking care not to compress the date layer.
   5. Bake at 175°C for 25–30 minutes. Let cool before cutting into individual squares.