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Couples from different backgrounds, races and places explain what getting married at City Hall means to them.

This video is part of Let's Get Hitched, a new CBC Television project that has very little to do with weddings, and everything to do with love. Let's Get Hitched is a collection of amazing, real life love stories about why people show up with rings and say their vows at City Hall.

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Why Get Married At City Hall?—Let's Get Hitched | CBC
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Filmmaker Leora Eisen and her sister Linda Lewis on what it's like to grow up as identical twins. Subscribe: http://bit.ly/CBCSubscribe
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About CBC: Welcome to the official YouTube channel for CBC, Canada’s public broadcaster. CBC is dedicated to creating content with original voices that inspire and entertain. Watch sneak peeks and trailers, behind the scenes footage, original web series, digital-exclusives and more.

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Exploring the world of twins | CBC Radio
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Your favorite frozen aisle ice cream treat gets a homemade twist.

Ingredients

20 Medjool dates, pitted and soaked
Sea salt
1 vanilla bean
1 cup salted, roasted peanuts
⅓ cup dairy-free chocolate chips
⅓ cup peanut butter
⅓ cup almond meal
⅓ cup ground flaxseeds
1 quart vegan vanilla ice cream
2 cups cocoa powder
⅔ cup coconut oil
1 Tbsp maple syrup (optional)
Agave to taste

Steps

1.) In a medium-sized heatproof bowl, add the pitted dates and cover with boiling water. Let soak for at least 30 minutes to soften. Drain dates and reserve the water. Tip: You can peel the outside skins off the dates for an even smoother caramel.
2.) In a food processor, blend the dates and the sea salt. Cut the vanilla bean lengthwise down the center on one side. Using the back of the knife, scrape the inside seeds of the vanilla bean out and add it to the food processor. Pulse, adding 1 tablespoon at a time of the reserved warm water, until it turns into a smooth paste, about 5–6 tablespoons.
3.) Transfer half the date paste back to the soaking bowl, and the other half of the paste to another bowl.
4.) To one of the bowls with date paste, add the salted roasted peanuts, and combine. Set aside.
5.) In a medium bowl, melt the chocolate chips and the peanut butter in the microwave, or over a double-boiler. Add the almond meal and flaxseeds and stir until completely combined.
6.) In a square 9x9 baking dish, cover the bottom with enough plastic wrap so that it comes up over the sides of the baking dish. Press the crust into the bottom of the pan until there is a thin, even layer of crust. You may need to work it to get it to reach all the edges.
7.) Add the ice cream over the crust and smooth it out so it's an even layer. Working quickly, top it with the cooled date and peanut mixture, smooth it out, and press another sheet of plastic wrap over the top. Then place it back in the freezer to set up, about 2 hours.
8.) In another medium bowl, add the cocoa powder, and add the coconut oil until the cocoa is just thin enough to drizzle. Add maple syrup or agave to sweeten to your taste.
9.) Cut into 8 bars and place on a wire rack with a sheet pan underneath. Drizzle on the chocolate mixture to coat completely. Return it to the freezer until the ganache hardens.

Tip: These hold up great in the freezer for a couple weeks. Although why would it take you that long to eat them?
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