Rocket Fuel Mexican Hot Fudge SuperPower Sundaes.
AuthorJackie DeKnockCategoryGOURMET WELLNESS, SoulI make these delicious ‘Taste of Mexico’ sundaes all the time! This is such a simple recipe that will always impresses your girlfriends!
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.
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.
{GF}
Ingredients
Directions
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.
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.