September with its rush is here. The energy of all things new and things beginning. The bike lane is full again - almost dangerously so. People are once again urgent, whizzing past with less patience, headfirst into the slanted sunlight. The sunlight's still here, sometimes. Yet the water-side spaces where merely a few weeks ago citizens and tourists alike packed themselves onto blankets and benches to sweat in tandem are now empty. There's a chill, and the beginning signs of fall coats, and brown, dark blue, and black - always black, more black. The rain has come and stayed a little bit too long. The streets flooded in parts of Copenhagen this past weekend. Sunday was 24 hours of dark clouds and rain-soaked windowsills.

raw tahini cups with coffee cream

ingredients:

shell: equal parts tahini and coconut oil

filling: 1 part strong brewed coffee, cooled & 2 parts raw pitted dates (the super soft kind)

make:

stir tahini and melted coconut oil together. pour half into the bottom of muffin tins, or tiny cup tins - whatever you have lying around that will give you the vague 'classic peanut butter cup' shape. place in refrigerator for 10 minutes, or until hardened.

use a blender, food processor, or hand blender to combine the coffee and dates into a uniform paste with no chunks. remove tins from fridge, spoon a dollop of filling onto each cup bottom. spread out but do not go all the way to the edge, otherwise your cups will end up more like little sandwiches as mine did.

use the remaining shell mixture to cover each cup. return to the refrigerator for 15 minutes. enjoy but remember: they will melt quickly if exposed to heat, so store in the freezer and enjoy pretty immediately after removing.