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
Garnish.
Toasted slivered almonds
Fresh mint leaves, coarsely chopped in chiffonade-style*
A splash of love
Prepare Hot Fudge Sauce.
1
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.
2
Toast slivered almonds in a dry skillet on low heat until lightly browned - watch closely!
3
*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!
4
Ice Cream into bowls (or sundae glasses if you want to be fancy), top with warm hot fudge sauce, toasted nuts and fresh mint.
{GF}
Ingredients
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
Garnish.
Toasted slivered almonds
Fresh mint leaves, coarsely chopped in chiffonade-style*
A splash of love
Directions
Prepare Hot Fudge Sauce.
1
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.
2
Toast slivered almonds in a dry skillet on low heat until lightly browned - watch closely!
3
*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!
4
Ice Cream into bowls (or sundae glasses if you want to be fancy), top with warm hot fudge sauce, toasted nuts and fresh mint.
AuthorJackie DeKnockCategoryGOURMET WELLNESS, Soul