This is the first year in four years that my brother and I are on the same campus, and it's been fun to wave to him between classes and find him at shared club meetings. But I am also really, really ready to get a change, to move on, to meet lots of new people, and to find out more about what I don't know.
(makes 6 bars)
- 1/3 cup of oats
- 1 cup of dates, soaked in hot water
- 2 tablespoons of cocoa powder
- 2 tablespoons of almond milk (heated)
- 1 teaspoon of coconut oil
- 2-4 tablespoons of coconut fat (the solid of a refrigerated can of coconut milk)
- 2 more tablespoons of cocoa powder or 1/4 cup of solid dark chocolate
- Optional: sprinkled cinnamon to taste
- Optional: 2 teaspoons of powdered sugar
- Soak the dates in hot water for ten minutes.
- In a blender, grind up the oats into a flour. Add in the cocoa powder, cinnamon, and dates, and continue to blend the mixture into a dough.
- Separate the dough into 2 equal parts. Press one half into the bottom of a small bread pan, making it a flat surface. (This is the bottom crust of the sandwich.) Store it in the freezer while preparing the ice cream filling. Keep the other half of the dough in the refrigerator.
- Clean out the blender. Put in the hot almond milk, coconut oil, coconut fat, chocolate, and powdered sugar. Blend until it reaches a thick, cream-like texture.
- Pour the ice cream into the pan with the bottom crust on it. Freeze it for another few hours, or until the ice cream center becomes solid.
- Once the center is solid, press the other half of the crust mixture on the top of the filling, being sure to cover the whole thing. Put the pan back in the freezer for another hour or so.
- Slice it into 6 bars, each about 3/4 - 1 inch thick. They are best when slightly thawed.