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~ raw, vegan, gluten-free ~
My husband needed some sweet loving… so that’s exactly what I dished up! With each passing day, I find myself amazed how fast the days are flying by. We have so many new adventures taking place in our life that I rarely remember going to bed or even waking up… am I coming or going?
Did I put that plate down or was I just picking it up? Ever have one of those days? Regardless of how hectic things are, it is important that we stop to remember those special people in our lives, the one’s who make us smile and warm our hearts.
My husband… the man of my dreams. He stands beside me through everything, gives me strength, and gives me encouragement.
Sometimes I have to just slow down a tad and tell him how much I love and appreciate him! If you have a special “somebody” in your life… stop what you are doing (that means reading this post) and go tell them, call them, whatever it is you need to do to get them within earshot.
Life is too short to let these moments slip by. Then come back and make this recipe and serve them some sweet loving!
One of the many beautiful features of this fudgy cake is that it freezes beautifully. Due to the dates, it won’t freeze solid, so there isn’t need to worry about thawing it out before serving it. It can be made days or even weeks in advance and stored in the freezer. When ready to serve, just remove, slice, and serve. I hope you enjoy this simple recipe. Many blessings, amie sue
Ingredients:Base: yields 8×8 pan
Caramel:
Caramel sauce:
WOW, looks amazing! You are so inventive in your recipes, and you always plate them so beautifully! Thank you!
Thank you Villarosa. I hope you give them a try and let me know what you think. Have a great weekend! amie sue
Amie-Sue, you never cease to amaze me with your beautiful photos! I always wish I were there to taste your creations!
Do you teach classes? I am just completing a course with Eva Rawposa, and am beginning my journey into an uncooking business adventure. I would love to have someone as talented as you mentor me in not only how to photograph food, but prepare it as wonderfully as you do!
Good afternoon Suzie,
Thank you very much. :) I do teach classes. Is the Eva course on-line? I think I know who you are talking about. That is so awesome. I am thrilled for you. To be honest, I don’t know much about photography. lol I haven’t even read the manual that goes with the darn, silly, point and shoot camera. :) What are your plans with the raw knowledge that you have gained? So good to hear from you, blessing… amie sue
Hello again, Amie-Sue.
It’s hard to believe that you haven’t been trained in photography! I haven’t seen an unprofessional shot on your site!
Yes, Eva teaches online classes, called Uncooking 101. As soon as I’ve completed the course, I will be beginning group Uncooking 101 classes.
I am in the process of working on my site, which is actually part of Eva’s site, (she graciously gave us one already prepared). If you’d like to see it, you can go to suziep.uncooking101.com
I would love to have feedback on what people think of it–even tho it is still a work in progress!
Suzie
Suzie, I am excited for you and your new adventures involving raw foods. I will take a peek at your site. Please keep in touch…oh so exciting! amie sue
Omg I just made this and it’s not even ready yet but all the components tasted like heaven. This is an easy recipe for a beginner but tastes like a complicated recipe. I didnt have the maple extract so I subbed 11 drops of the caramel medicine flower extract. Thank you so much Aime Sue!
Your comment made my day Sunbear :) Thank you for taking the time to share your feedback with me/us. I love your substitution too! Enjoy and have a blessed evening, amie sue