Hi everyone, how’s it going? I feel like I haven’t had a “real” talk with you in awhile. And I really miss it. Sharing my life with the wonderful community here has been something that’s gotten me through a lot of hard times.
I feel like I’ve been on a bit of a bad luck streak…. for the past two years. There was my digestive illness that brought my whole life to its knees, which isn’t really over yet. There was the loss of my boyfriend, who I thought would be my entire future. Then there were the financial issues, which don’t bear getting into here. Moving home, abruptly moving out, moving to an unfamiliar town…. so much moving. I feel like I’m in the middle of a hurricane and I can’t find a quiet place to sit down. Everything keeps changing. I want to scream for help but I’ve lost my voice.
I was reading through some old Well and Full posts from a year or so ago, and was amazed at the optimism and positivity brimming through the screen. I don’t feel like that now. All I feel right now is exhaustion.
I don’t know what to do. I don’t know how to make this better. A few months ago I had a boyfriend, I felt financially secure, I felt loved, and I had a home. And now all of that is gone.
I guess all I can ask for right now is support. If you have any extra good vibes up your sleeve, please consider sending them my way. I could really use them right now.
- 1 Cup Dates, pitted, covered in warm water
- 1 Cup Dates, pitted, set aside
- ¼ Tsp Vanilla Extract
- Add buckwheat and walnuts to the food processor and process until a semi-fine meal is formed.
- Then, add in dates and agave, and process until a sticky dough is formed.
- In a small pan lined with parchment paper (I used a bread loaf pan), press crust down evenly.
- Add dates to your 1-cup measuring cup, and cover them with warm water until just covered. Pour the whole thing into the food processor.
- Add the second cup of dates to the food processor. Do not cover these with water!
- Then, add in the vanilla extract and process until a smooth caramel is formed.
- Pour caramel into pan over the crust and smooth into an even layer.
- In a bowl, combine melted coconut oil, agave, cacao and espresso powder. Pour mocha layer into the pan over the caramel layer.
- Put mocha caramel slices into the freezer for 2 hours to set. Cut into slices and serve. Note - the caramel doesn't harden entirely, so use your sharpest knife to cut them (just be careful!).
- Mocha caramel slices can be kept in the refrigerator for one week.