Delectable Date and Choc duo Bakes

Well well well...a much happier Monday for me here in sunny SA for 2 reasons!

Our son who's been stuck in Russia for an extended period during lockdown, has been told of a planned repatriation flight next week!

PLUS

We've finally moved to Level 3 Lockdown AND can open up our BnB to business guests and get our lives back on track somewhat!

Another valuable lesson that when things seem to be all doom and gloom, there's always a silver lining just around the corner!

Time for celebrations and for me that means something sweet so I will share two easy pan bakes with all of you.
Our hostess the Queen of Vegan Food @lenasveganliving has outdone herself this Monday by producing a masterpiece for Fruits & Veggies Monday.
A huge thank you to the wonderful artist @barbara-orenya who brightens up our Mondays as well with those gorgeous wonkies:)

I've had a real busy Monday with updating our online booking sites and contacting past business guests, so even though I had prepared myself for this day, it really was unexpected as we were initially told this would only happen once we went down to level 2 Lockdown; so hold thumbs for me and all my fellow guesthouse owners that it will be back to business soon as people start moving around again and go about their business; things will never be the same again, but hey, we'll start getting used to the new normal not so. What a happy day!
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Back to our pan bakes - nothing healthy about them but hey, we're celebrating so here goes...

GRANNY'S DATE SQUARES (Dates = @plantstoplanks)

RECIPE

Melt together:

1 cup Brown Sugar
250 gram Vegan Butter
2 tsp Vanilla
Add:
2 cups chopped Dates
2 cups Self-raising Stone ground Flour
6 Tbsp Lemon Juice
Zest of 1 Orange

Press into 32 x 23cm pan with fingertips, bake at 180°C till light golden brown.
Cut into squares while still hot, remove from pan when cold.

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Our second pan bake is...

CHOC COCONUT SQUARES

RECIPE

Beat together:

250 gram Vegan Butter at room temperature
1/2 cup Brown Sugar
Add and mix:
2 cups Self Raising Stone ground flour
3 Tbsp Cocoa
2 cups Coconut Flakes

Press into 32 x 23cm pan with fingertips & bake at 180°C for 15-20 min.

Cool slightly, then top with the following:
Topping
Melt 50 gram Vegan butter
Add & beat till smooth: 1 1/2 cups Icing Sugar + 2 Tbsp Almond Milk + 1 tsp vanilla + 2 Tbsp Cocoa
Cut into squares while warm and remove when cool.