Add ¼ cup dates into high powdered food processor and pulse to coarsely chop. Set aside for later use.
In the same food processor, combine washed and coarsely chopped zucchini with remaining 1½ dates, hemp seeds, cinnamon, salt and blend until smooth. Occasionally scrap down sides.
Reserve ½ cup to use for topping.
Topping
Combine all dry ingredients in a large bowl and mix well. Add ½ cup of filling, oil and dairy free milk and mix until a crumbly dough forms. Reserve ½ cup of dough top layer.
Press dough evenly into a greased 13x9 inch pan.
Bake at 350 for 8-10 minutes or until crust starts to brown on the edges.
Remove from oven and layer with ½ cup applesauce, remaining filling, coarsely chopped dates and another ½ cup of applesauce. Evenly sprinkle bits of reserved dough for the top crust.
Bake for 25-30 minutes or until top is golden brown and center dry to the touch.
Refrigerate any leftovers or freeze.
Notes
If you don't need to be gluten free, feel free to use regular wheat flour and omit the gum.
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/gluten-free-caramel-apple-pie-bars/