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”.
To make up for the lack of weekend, Leung and I set out for a little catch-up on that Monday evening post major mid-term brain explosion on Creole orthography (how that even relates to our faculty of Land and Food Systems blow our minds). After a little treat, we turned to a late night “baking” party with some country tunes to relieve some mid-term stress, which was super successful because there was a whole lot of laughter and ridiculous funny moments. Our weirdness is just so compatible that it radiates a mile away (I’m the weirder one; she is just innocently immunized to my love of puns and bad yolks).
Our brains were so fried from academics that we could not draw on any inspiration upon anything on our Pinterest board. Being “dumb” and “dumber”, we decided to be all cliché and make something pumpkin-y because pumpkin spice > everything. Wouldn’t math be so much easier if equations were like this? I really don’t appreciate how math profs may actually be a bunch of pirates trying to get us help them find “X” so they can claim buried treasure.
Anyway, to bring our minds back to what’s important (pumpkin), we decided on spontaneity and whipped up a quadruple layer bar concoction of chocolate, caramel, and pumpkin. Despite having 4 ridiculously mouth-watering layers, this recipe only requires a food processor and no other bowls or equipment (maybe a rubber spatula because they will never fail you). We all love recipes with minimal dishes to be washed, and these 4 layer spooky bars are no exception!
We wish you all a wonderful and safe Halloween! Halloween nights are always exciting for kids and adults alike. Whether going trick or treating, handing out candy for trick or treaters, or heading out for some Halloween-themed fun, we wish you the best time.
Just got a little carried away with all this chocolate-y caramel-y pumpkin-y business (because two minds together equals double the fun!), but please don’t be intimidated by the quadruple layers and the long list of ingredients. Once again, it really is an easy recipe with repetitive ingredients and require only a food processor!
- 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
- Preheat the oven to 375⁰F. Once heated, toast the almonds for 12 to 15 minutes and the pecans for 5 to 8 minutes. While the nuts are toasting, line the bottom and long sides of a large loaf pan (9"×5") with parchment paper and set aside.
- In a food processor, process the nuts, coconut, cocoa powder, espresso, and salt until broken down into small bits.
- Add the pitted dates to the nut crumb mixture and pulse until a sticky "dough" forms. Add water 1 tbsp at a time until mixture is wet enough to hold together when pressed between two fingers. Press the finished crust mixture evenly into the bottom of the lined loaf pan.
- To make the pumpkin filling, process dates, almond milk, vanilla extract, and maple syrup in the same food processor until roughly blended; no need to clean the food processor out between steps!
- Add the canned pumpkin puree, spices, salt, and melted coconut oil and blend until homogenous. Spread pumpkin layer evenly over the chocolate-nut crust and store pan into freezer while making the next layers.
- Blend all the ingredients for the salted caramel layer in the food processor until smooth. Dollop this mixture over the surface of the pumpkin layer (as it is likely not firm yet) before evening out the surface with a spatula. Return to freezer.
- For the chocolate ganache, blend all the ingredients in the food processor until smooth and spread over the salted caramel layer in a similar fashion.
- Chill pan overnight in fridge, or until firm, before cutting into 16 pieces.
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