This week is my birthday week. I call it my birthday week because, well, I was born on a leap year – meaning I don’t have a birthday this year – and no one really quite knows when to celebrate my birthday. I like to celebrate on the 28th, since it’s still in February, but I obviously don’t mind celebrating on the 1st of March, either. Who would pass up more than one birthday celebration?! This year will be particularly interesting because it’s also my 21st birthday. Um, which day am I allowed to purchase alcohol? Midnight on the 1st – right in between the 28th and 1st? On the 28th? What would make this way easier if my driver’s license had the “Under 21 until such and such date” like the PA licenses do. But since I got my license in NY, they’re not quite as helpful. Usually it would expire on my 21st birthday, but since I didn’t get my license till later, it doesn’t expire until 2015. So.. we’ll see!
- 2 cups walnuts
- 1 cup unsweetened coconut
- 1/4 cup raw honey
- 1 t vanilla extract
- 1/4 t sea salt
Press the dough into a parchment lined 9×9″ baking pan.
- 1 1/2 cups dates, soaked for about 10 minutes in hot water
- 1/2 cup coconut milk
- 1 t vanilla
- 1/8 t salt
- 1 1/2 cups unsweetened, shredded coconut
Scoop the coconut “caramel” mixture out, and spread it evenly across the top of the “shortbread” base.
Cut into squares, and then transfer to the freezer for about 15 minutes, until set.
- 1 1/2 cups dark chocolate chips
If you go this route, you’ll want to freeze the dough after cutting so they are easier to handle. You’ll then top each individual base with the coconut caramel mixture, freeze again, and then dip and drizzle with chocolate.