Easy chocolate sauce

Easy chocolate sauce

By
From
Guilt-Free Nice Cream
Makes
240ml
Photographer
Jacqui Melville

Ingredients

Quantity Ingredient
60g pitted medjool dates
125ml almond milk or milk of choice
15g dark chocolate
or 11/2 tablespoons cacao or cocoa powder
A pinch flaked sea salt
1 teaspoon vanilla extract

Method

  1. Put the dates and almond milk into a blender or food processor, and blitz until smooth. Pour into a saucepan and bring to the boil. Reduce the heat to a simmer, continue to cook, stirring over a low flame for 5–10 minutes, until thickened. Remove from the heat and stir in the chocolate or cacao until well combined. Add the sea salt and vanilla extract and serve warm. This is best served immediately, but can keep in the fridge for up to a week (but reheat it on a gentle heat).
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again