Question: Did I add this fudge sauce to some homemade frappucinos to make mocha frappucinos?
See, fudge sauce has uses other than ice cream drizzling. To me, they are 5-fold:
Mocha frappucinos or milkshakes
Dessert time but want pancakes –> pancakes with fudge sauce = a legitimate dessert, okay. I said so.
Making a quick bread or pound cake –> layer some of that fudge sauce all up in the batter (and swirl it a bit too) = best marble cake you’ll ever eat. Done and done.
Tortillas + melted butter + cinnamon-sugar –> cut into chips –> bake –> eat with fudge sauce = sweet nachos.
Fudge sauce –> fold into whipped cream –> chill = easy mousse.
- Basically, I made this as an easy thing for breakfast sundaes (…yep) , so to make it more decadent (getting into more dessert-y grounds) add:
- a pinch of maldon salt and
- 2 tsp vanilla extract.
- It turns into a thick pudding consistency when refrigerated. Re-warm it (add a little more liquid if needed) to get it back to a saucy consistency.
- I strained my sauce through a mesh sieve after making it, but that was mainly because I wanted it to look smoother for the photos
- I used around 7 small dates for this recipe
- use chocolate for a better flavour, or cocoa for a lighter version.
Healthy 3-ingredient Chocolate Fudge Sauce (no added sugar, grain free, vegan, gluten free)Print Pin
- 1/3 cup (50 g) pitted dates (i.e. measured once pitted)
- 1/2 cup (125 ml) almond or cashew milk (you can use regular milk instead - obvs isn't vegan then)
- 1 oz (15 g) unsweetened baking chocolate (or 1 1/2 tbsp cocoa powder)
- Put dates and almond milk into a blender, blend together until smooth.
- Pour into a saucepan and bring to the boil. Reduce to a simmer, continue to cook whilst stirring over a low flame for 5-10 minutes, until thickened.
- Remove from the heat, stir in the chocolate (or cocoa powder) until melted and incorporated.
- Transfer to a sterilized glass jar. Serve warm, refrigerate and eat cold, or re-warm.