Happy Halloweeeeeeen!

Last Friday night we saw an amazing show – Bassnectar came to Portland for the second time in 2012. Loren loves us in Portland. I have seen Bassnectar a few times at Burning Man, but it has been far too long. This was by far the best show I have seen, and many who were there Friday say the same.

We went downtown early enough to get wristbands for floor access – the whole show was general admission to maximize the free flow flowy free feeling – I cannot recall exactly what he said but it was pretty cool. and we knew we wanted to be on the floor.

For a while we were in the very front row.

Then we moved more toward the front middle, because Jason said this was the best place to hear maximum bass. You could feel the bass.

There’s Loren – can you see him, right in the middle? If you have not heard Bassnectar, go listen to a bit of his music – it is awesome (and even if you have heard him – go listen!). Then if you like what you hear, if Bassnectar is coming to your area and there are still tickets, you should go!

I made these bars the morning of the show. I was up early, had the day off, and didn’t know what to do with myself, I was so excited. I put on some wub wub wub music and made a tahini version of the classic chocolate peanut butter layer bar. Late night snacks post show.

Perfect.

chocolate tahini shortbread bars

dairy, egg, soy and gluten free, vegan

cookie base:

dairy, egg, soy and gluten free, vegan

1/2 cup butter (Earth Balance soy free)
3 tablespoons coconut sugar
2 teaspoons vanilla paste
1 cup gluten free all purpose flour

Cream together butter, sugar and vanilla. Stir in flour 1/2 cup at a time and combine until dough forms, do not over mix. Press into 9 x 9 baking dish, bake at 350 for 12 minutes or until set and golden brown. Remove from oven and cool. 

tahini layer:

3/4 cup tahini
1/4 cup butter (Earth Balance soy free), room temperature
2 cups coconut powdered sugar*
1-2 tablespoons coconut milk (carton) 

*make your own powdered sugar from coconut sugar granules – blend in food processor or high speed blender until fine powder forms. store in airtight container.

Cream together tahini, butter and powdered sugar; add milk and stir until smooth. When cookie base is cool, spread tahini filling in an even layer. Place in refrigerator to set while preparing chocolate topping.

chocolate topping:

8-10 ounces dark chocolate, chopped
2 tablespoons butter (Earth Balance soy free) / coconut oil

In small saucepan, melt chocolate and butter or coconut oil to a smooth consistency. Remove bars from refrigerator, pour chocolate over top and spread to a smooth layer over tahini. Return to refrigerator to set.

Do you know Bassnectar?

What was the last great music show you went to?

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