One has left this world on Angels wings, headed to the Heavens Above

The City of Locust Grove’s Police Department of Georgia has witnessed the passing of another one of their LEO’s. This time it is their Assistant Chief of Police, Mr. Kenneth J. Swanson

October 12, 2013 Jackson, Georgia

Kenneth J. Swanson age 55 of Jackson passed away October 12, 2013. He was a loving husband, father and best Poppy to his grandchildren. He was an avid golfer and former owner of Swanson’s Gulf and Wrecker Service. Ken was a proud Mason and Shriner. He protected and served the city of Locust Grove for 21 years and as Assistant Chief for 12. He was preceded in death by his mother, Dolores Swanson and his daughter, Brittany Sparks.

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No-Bake Paleo + Vegan Date Squares {Drool Time}

It is a chilly 68* in my neck of the woods, today, and I am snugging in bed, wanting to much on something healthy, warm & Oh so good for you, but it is too cold to get up out of bed, and do it…

  So I have decided to post this for ya’ll, and drool at the pictures…

If anyone wants to mail me a “Goodie Care Package” I will love you long time!!

Prepare to Drool…. in: 3,.. 2,.. 1,…  GO!

No-Bake Paleo + Vegan Date Squares

Allergens: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free

Cook time: 12 hours

Prep time: 20 mins

Serves: 16

Vegan and paleo no bake date squares made with fruit and nuts. The ultimate sinless dessert! Ingredients Crust 1 cup brazil nuts, soaked and dried ⅓ cup macadamia nuts, soaked and dried 1¼ cups shredded coconut 8 medjool dates, pitted ½ teaspoon pure vanilla extract ⅛ teaspoon sea salt Date Filling 2 cup medjool dates, pitted and chopped roughly 1 cup dried mission figs, hulled and chopped roughly Zest from a medium orange 1 teaspoon pure vanilla extract ⅛ teaspoon sea salt ¼ cup water Instructions To make the crust Add brazil nuts and macadamia nuts to the bowl of your food processor. Blend to small pieces.

Add remaining crust ingredients and pulse until everything is well mixed and the dough begins to form into a ball.

Press ⅔ of the crust into an 8X8-inch cake pan. Set remaining dough aside.

To make the date filling Add all ingredients but water to a large bowl, mix until fully incorporated.

Transfer half of the date mix to your food processor. Add water and blend until smooth.

Transfer back to the bowl with chopped fruits and mix thoroughly.

Drop date mixture onto prepared crust, smoothing out with the back of a spoon. Then, crumble remaining crust on top.

Cover and transfer to the freezer to chill overnight. This will help the bars form nicely and avoiding breaking when you’re cutting.

When ready to serve, cut into 16 bars.

Keeps for 10 days in the fridge or 4 months in the freezer.

Notes Soaked and dried nuts – you can make this recipe with regular raw nuts. Medjool dates – I made this recipe with medjool dates because they are softer and more pliable than honey dates. If you want to use honey dates for this recipe, you may have to soak them before hand.

Here’s a picture to give you an example of the size you should be going for for the ground nuts. It doesn’t have to be perfect, this recipe is very forgiving!

Once the crust is complete, firmly press it into your prepared pan. There’s quite a bit of natural oils so you shouldn’t have to worry about the dessert sticking to the pan. If you’re concerned with this, feel free to drape parchment paper over the sides of the pan.

Once the crust is in, add the date mixture.

Crumble the remaining crust over top and chill these babies for at least 12 hours!

– The Two Sisters –

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