Spooky Night Bars

Spooky Night Bars

Our daily schedule as university freshmen include chasing the bus in the morning, hopping on an overcrowded bus, waiting for the bus to stop at every single stop on every block, speed walking to classes, sitting in lectures, being #foreverhungry, doing work + studying after classes, and running after another bus to head home. So much excitement, I know.

Having been trapped indoors the whole weekend led to a very groggy and bewildered Rachel that even doing burpees in the middle of studying was not keeping me awake (being half asleep while burpee-ing led to a really bad stubbed toe and I rolled on the floor thinking that the world was actually going to end… yea it wasn’t pretty). I was so tired from the weekend of writing and memorizing an essay about Creole orthography for our English course that I mistook Monday for a Friday. Nice going, Rachel. Way to be a student in “a place of mind”.

Ingredients

  • CRUST
  • ⅓ cup pecan halves
  • ⅓ cup whole almonds
  • ⅔ cup unsweetened shredded coconut
  • ⅓ cup cocoa powder
  • 1 tsp espresso powder
  • A pinch of salt
  • 16 Halawi dates, pitted (or 8 Medjool*)
  • 1½ tbsp water, as needed
  • PUMPKIN FILLING
  • 16 Halawi dates, pitted
  • ¼ cup unsweetened almond milk
  • ½ tsp pure vanilla extract
  • 3 tbsp pure maple syrup
  • 1 (398mL) can of pure pumpkin puree
  • 2 tsp cinnamon
  • ¼ tsp freshly grounded nutmeg
  • A pinch each of salt and ground ginger
  • 3 tbsp coconut oil, melted
  • SALTED CARAMEL
  • 20 Halawi dates, pitted
  • 1 tbsp almond butter
  • 2 tbsp maple syrup
  • 2 tsp salt
  • 3 tbsp water, as needed
  • 1 tbsp coconut oil, melted
  • CHOCOLATE GANACHE
  • ⅓ cup cocoa powder
  • 2 tbsp coconut oil
  • 3 tbsp unsweetened almond milk
  • 2 tbsp maple syrup
Read the whole recipe on Radiant Rachels