This post was created in partnership with Califia Farms.
Last week was a rough one, eh? I fell asleep at 10PM on 8 November and woke up early the next morning to news that the 45th president of the United States of America is, indeed, an unqualified p*ssy-grabbing xenophobe. My first thought: THIS IS A JOKE. My second thought, after I got off of Facebook and onto a more credible news source: HOW IS THIS NOT A JOKE? But that’s all I’m going to say about that because 1) you don’t come here for my political musings and 2) if you take a look at my sidebar, I’m pretty sure it’s clear how I feel about the outcome of the election considering I now have a donation section with links to Planned Parenthood and the ACLU.. because actions speak louder than words (and retweets and insta-hearts), my friends.
So, instead of a regular post today, I’m going to share some links. Some that I think are important (like calling your congresspeople every damn day and letting them know that Steve Bannon needs to GTFO) and a couple that juuust might make you laugh out loud (like that eight minute video of Nonna MJ) (if it doesn’t make you laugh even a little, we’re probably going to need to reevaluate this whole friendship thing). Anyway.. big hugs, you guys. But especially to my US pals – we’re going to weather the impending shitstorm together. And who knows – in the end – we just might be better for it. <3
We’ve got our work cut out for us.
And here are their telephone numbers. Yes, each and every one of them.
All of this. The entire article. But especially the part about white privilege. *Gulp*
For the love of Buddha, check your sources before you share things on social media.
The future is bright.
Oh, and one last thing: because next week’s recipe is a non-traditional Thanksgiving dessert (it might have something to do with s’mores) that requires a few components, chill a can of coconut milk and make sure you’ve got some salted hot fudge sauce and (aquafaba) marshmallow creme on hand.
Notes: For those of you who don’t like dates, try using 1 1/2 cups of cashews, 1/4 cup pecan butter, and 1/2 cup of pure maple syrup (in addition to the amondmilk, maple flavor, etc.). If you’re not a fan of cashews (or if you don’t have a high powered blender), you can use 3/4 cup of pecan butter in place of the raw cashew pieces. To replace the coconut, simply substitute 1 cup (90g) of rolled oats – you’ll probably need to add a bit more liquid but only a tablespoon or two. If you want to replace the coconut oil, you can get away with using melted cacao butter. If you want to make these bars in a tart pan, knock yourself out. Just make sure you double the crust portion so you have enough to bring it up the sides of the pan. For 100% raw bars, replace the maple syrup with three dates (and a bit of water) and replace the toasted coconut almondmilk with raw almondmilk (or water).
This post is sponsored by Califia Farms, maker of my favorite non-GMO + carrageenan-free almondmilk (amongst other delicious beverages). All opinions are my own and I think Califia rules.
ALMOST RAW COCONUT-PECAN PIE BARS
1 1/2 cups (170g) raw pecans
1 cup (70g) unsweetened shredded coconut
Pinch of fine sea salt
1 tablespoon (10g) unrefined coconut oil, melted (but not hot)
1-2 tablespoons (16-32g) pure maple syrup
Creamy date filling
1/2 cup (65g) raw cashew pieces, soaked 4+ hours
14-16 (220g) pitted medjool dates, soaked in hot water for 30 minutes
1/2 cup (112g) Califia Farms toasted coconut almondmilk, room temperature
1/2 teaspoon maple flavor
Heavy pinch of fine sea salt
1/4 cup (45g) unrefined coconut oil, melted (but not hot)
You’ll also need
1 1/2 cups raw pecans, divided
Sea salt flakes
In a food processor fitted with the S blade, blend the pecans, shredded coconut, and sea salt into a fine meal. While the processor is running, slowly drizzle in the coconut oil – followed by 1 tablespoon of the maple syrup – and blend just until combined; about 15-20 seconds. Press the mixture between your fingers to make sure it sticks together, if not add the additional tablespoon of maple syrup and blend until combined. Firmly press the mixture into a square 8″ pan (or two smaller pans) lined with parchment paper; set aside.
In a high powered blender, such as a Vitamix, blend the cashews (drained), dates (drained), almondmilk, maple flavor, and sea salt on high speed until smooth and creamy; about 1-2 minutes. Reduce the speed to low and slowly drizzle in the coconut oil, then increase the speed to high and blend for 30-45 seconds (using the tamper as needed). Once you’re finished blending, the filling will likely be full of air bubbles so pulse the mixture 20-30 times to ensure most of those get removed.
To assemble the bars, finely chop 1/4 cup of the pecans and sprinkle them over the crust. Cover with the creamy date filling then tap the pan on the countertop a few times to release any air bubbles. Top with remaining pecans, flaked coconut, and sea salt flakes. Chill bars in the freezer for at least 8 hours before serving. Will keep frozen, in an airtight container, for up to one month.
When you’re ready to serve, use a sharp knife and quickly slice through the bars (if you slice them slowly, the pecans will smoosh – ha, smoooooooosh – the filling). Serve with Califia cold brew.
Yield: 9-12 bars
Chocolate coconut-pecan pie bars – Add 1/4 cup of cacao powder to the filling when you add the dates, cashews, etc. Drizzle the bars with maple ganache.
Pumpkin coconut-pecan pie bars – Add 1/2 cup of pumpkin puree to the filling. Finish bars with cinnamon.
Boozy coconut-pecan pie bars – Replace 2 tablespoons of the almondmilk with an equal amount of your favorite whiskey.