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This was somewhat of a magical spring weekend in Brooklyn. Finally, warmth. Finally, a reason to use sunscreen. Finally, dust off the bike and get in the park. I didn’t waste a minute of it. Saturday I was at the farmer’s market in Grand Army Plaza plucking asparagus and radishes (post to come soon). The cherry blossoms made a rosé carpet of petals. Today it was the Fifth Avenue market in Park Slope, stopping by to visit friends at the Butterstein’s kettle corn stand and Runner & Stone‘s tent for Peter Endriss’s almond croissants and rye miche. Other weekend treats included nettle gnochi (from Runner & Stone’s brick-and-mortar restaurant in Gowanus), tatsoi dressed with lemon and olive oil that I made at home, and these chocolate coconut date bars. Raw, vegan. Inspired by fellow blogger Emily von Euw’s recipe for chocolate cream caramel bars over at This Rawsome Vegan Life.

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My friend Jill and I made some substitutions which ultimately worked well but left us with more of a peanut-butter-and-jelly style bar than a chocolate-cream-caramel. We substituted a cup of dates in the nut butter layer with a cup of dried cherries (because we ran out of dates, oops!); and we used peanut butter instead of cashew butter mostly because it’s cheaper. Next time though I think I’ll try with the cashew butter and dates, but this version is lip-smacking. And there is no baking, no heat involved. All you need is a blender or food processor.

And go see the new Jon Favreau movie Chef. It’s the story of a father learning how to get close to his son. It’s a story about how to make the best Cubanos. About how not to settle in life. Just don’t watch this movie hungry like I did.

I also include a photo below of the new Dan Graham installation on the Met’s rooftop garden. If you’re in New York, go see it!  The views, even on a rainy misty evening, are sublime.

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Chocolate Coconut Date Bars (Raw & Vegan)
Adapted from This Rawsome Vegan Life

For the crust:
1 1/4 cup almond flour (or 1 cup almonds)
1 cup dates
pinch of salt

For the nut butter layer:
1/2 cup peanut butter or cashew butter
1/2 cup coconut oil
1 cup dried cherries or dates

For the chocolate layer:
1/3 cup coconut oil
2-3 tbsp cocoa powder
1/4 cup sweetener (I used date syrup; maple syrup or honey would work)
Sea salt, for sprinkling

To make the crust:
Blend the almonds (or almond flour) with the dates in a food processor or blender until smooth and stuck together. Press the mixture evenly into the bottom of a loaf pan or 8 x 8 baking pan lined with parchment paper. Refrigerate while you prepare the rest.

To make the remaining two layers:
Mix the nut butter, coconut oil, and dried cherries or dates in your food processor or blender until smooth. Pour over the slightly chilled crust layer. Refrigerate while you prepare the final layer. Wipe out your blender and add the remaining coconut oil, cocoa powder, and sweetener. Blend until smooth and pour this final layer on top. Chill in the refrigerator for a couple of hours. Or in the freezer for about 30 minutes. Before serving sprinkle some Maldon sea salt flakes over the top.

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