Chocolate Ganache Fudge Sauce
I created my raw food Chocolate Ganache Fudge Sauce for all the chocoholics I know (including me!), but I never miss a chance to introduce people to my rich, nutty Caramel Sauce.
Yield
2 servingsPrep
10 minCook
5 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cashew butter
raw |
* |
| ½ | cup |
syrup
dark nectar |
|
| ½ | cup |
dates
paste, see below |
|
| 2 | tablespoons |
vanilla extract
|
|
| ⅛ | tablespoon |
baker's ammonia
as per taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cashew butter
raw |
* |
| 118 | ml |
syrup
dark nectar |
|
| 118 | ml |
dates
paste, see below |
|
| 3E+1 | ml |
vanilla extract
|
|
| 1.9 | ml |
baker's ammonia
as per taste |
*
|
Directions
Place all the ingredients in a blender and process until smooth.
Date Paste is made by soaking Medjool dates in filtered water and then processing the fruit along with the soaking water into a paste-y consistency.
This caramel sauce is a ‘natural’ when it comes to topping off a raw food ice cream sundae where nut milk replaces the dairy variety. It’s also amazing on top of cake or in-between the layers.
For a really decadent dessert, you can drizzle Caramel Sauce and Chocolate Sauce over ice cream and top with crushed raw nuts and dried fruits. Amazing!
Every Day Is Sundae
I created my raw food Chocolate Ganache Fudge Sauce for all the chocoholics I know (including me!), but I never miss a chance to introduce people to my rich, nutty Caramel Sauce. Instead of the butter and sugar of a traditional caramel, this nutty brown sauce call for dates, cashews, vanilla...and dark agave syrup.
Agave syrup (also called nectar) is a natural sweetener made from the juice of the agave plant. I use the dark version in this recipe to give the caramel a deep, molasses-like flavor and color.
