It’s official. I am a High School graduate! I can hardly believe it. It seems like just yesterday I was starting freshman year. Time really flies.
I’m in for a crazy night tonight. My school is throwing an overnight party for the graduates from 10pm-5am. Let’s hope I can stay awake the whole time. Chances aren’t good, but at least there’ll be tons of fun activities like swimming, hot tub, volleyball, badminton, yoga, massage, karaoke, casino, coffee bar, and Chipotle. I’m so excited!
I finally found a roommate! I’m super excited because I was starting to worry if I would even be able to choose my roommate. Being an only child, I don’t feel completely comfortable sharing a room with another person, but I’m sure once I meet my roommate, the idea will grow on me.
I also keep thinking about my dorm room. The dorms at Hamline aren’t the best because the school’s incredibly old, but I think I can make it work. I do have expensive taste in furniture and decor, so my biggest struggle will be shopping on a budget. Any tips or furniture store suggestions would be appreciated.
I can’t wait to share more about my summer and start of college with you guys.
Let’s get to the bars. These delicious slices of heaven are:
Nutty
Shareable
Naturally sweetened
The perfect sweet tooth treat
Loaded with healthy caramel
- BASE: 2 cups cashews
- ¼ cup almonds
- 8 Medjool dates, pitted
- 2 Tablespoons raw cacao powder
- 1½ teaspoons vanilla extract
- CARAMEL: 1¾ cup Medjool dates (packed)
- 1 teaspoon vanilla extract
- 1 Tablespoon unsweetened almond milk
- ½ teaspoon sea salt
- TOP: ¼ cup coconut oil, melted
- ¼ cup + 2 Tablespoons cacao powder
- ¼ cup agave nectar or pure maple syrup
- 1 teaspoon vanilla extract
- pinch of sea salt
- Line an 8x8 pan with parchment paper.
- Pulse all base layer ingredients in food processor until crumbly. (Do not over blend.)
- Press evenly into lined pan.
- Rinse out food processor.
- Blend all caramel ingredients in food processor until smooth, then spread out over base layer. (Use lightly dampened hands to spread caramel if it is too difficult.)
- Rinse out food processor.
- Melt coconut oil and add to food processor along with all other remaining top layer ingredients. Blend until smooth,
- Pour over top and sprinkle sea salt on top.
- Refrigerate bars for at least 20 minutes, or until firm.
- Use a warm, very sharp knife to cut into 12 bars.
- Store in an airtight container in the refrigerator with parchment or wax paper separating the bars.
* To save bars longer, you can freeze. Just make sure you thaw them before eating.
