Rocket Fuel Mexican Hot Fudge SuperPower Sundaes.

By Jackie DeKnock  ,   

June 14, 2020

I make these delicious ‘Taste of Mexico’ sundaes all the time! This is such a simple recipe that will always impresses your girlfriends!

  • Prep: 20 mins
  • 20 mins

    20 mins

  • Yields: Serves 2 SuperWomen


Vanilla Ice Cream (non-dairy if you prefer)

If you're feeling adventurous, make your own Dairy-Free Cinnamon Coconut Ice Cream, find recipe in the Balanced Menu Collection!

Healthy Hot Fudge Sauce.

1/3 cup pitted dates

1/2 cup coconut milk or almond milk

1-1/2 tablespoons unsweetened raw cacao powder

1 teaspoon vanilla extract

1 teaspoon cinnamon


Toasted slivered almonds

Fresh mint leaves, coarsely chopped in chiffonade-style*

A splash of love


Prepare Hot Fudge Sauce.

Soak dates in hot water, once soft, then drain. Place dates and almond milk into your blender, blend until smooth. Pour into your saucepan and bring to the boil. Reduce to a simmer, continue to cook for 5-10 minutes 5 Minutes , until thickened. Remove from the heat, stir in the raw cacao powder, vanilla, cinnamon until incorporated and transfer to a glass jar.

Prepare Garnish.

Toast slivered almonds in a dry skillet on low heat until lightly browned - watch closely!

*Chiffonade mint leaves (don’t be intimated), it's a chopping technique where herbs are cut into long, thin strips. Simply stack leaves, roll them tightly, then slice the leaves perpendicular to the roll. "Chiffonade" means little ribbons in French!

Ice Cream into bowls (or sundae glasses if you want to be fancy), top with warm hot fudge sauce, toasted nuts and fresh mint.