This post has been brewing and sitting in edit mode waiting to get completed. Teaching cooking classes has kept me busy, (All Things Fall cooking class plus I had the joy of doing a private class for a group of young mom’s) but the main reason I’ve been MIA is that I’ve been having technical issues with my blog. I am beyond happy right now that the problems I was having are fixed. However, if you get this and it doesn’t look like it usually does, please let me know.
A few weeks back we took a night off of all the tasks that come with owning property and having a garden…(how do we stay so busy?) and went to dinner and a movie. A locally owned restaurant with rave reviews was our pick. I was surprised to find a decent option on the menu for dinner…salmon, spaghetti squash and greens. Even though it’s what I would have made at home, it was a clean choice. I was excited to enjoy someone else’s rendition of an old favorite. Dinner was served; presentation looks good, check. The first bite wowed me. Not because it was so good, but because it was extremely salty and I couldn’t taste the vegetables.
Salty food doesn’t help me curb sweet cravings, it creates sweet cravings. If you’re trying to eliminate sugar from your diet, it would be wise to cut back on salt. Salty food leaves you wanting sweet food.
So all the way home I was dreaming of a hot fudge sundae.
It’s a family thing. My mom passed on her love for hot fudge to me and so a legacy was born. Made with no concentrated sweetener and all clean ingredients this recipe was going to be different from the hot fudge of my upbringing.
After a quick soak of dates in hot water, I blended all the ingredients together. Pour everything except the vanilla in a small pan and cook on a medium flame, stirring, until thick and dark. Add the vanilla and serve.
What motivated me was knowing there was the remains of some coconut ice cream in the freezer. And ingredients for the recipe I was conjuring up in my head for hot fudge were in our pantry. In 10 minutes it was ready to drizzle , umm maybe pour is the better term, over ice cream.
Now let me warn you, this is not like the super sweet fudge you buy off the shelf of the grocery store. It’s better. Think dark chocolate. If you want to make it sweeter just add more dates.
I don’t eat ice cream very often, but when I do, I like it slightly melted from the hot fudge. My husband likes to be able to bite his ice cream. How do you like your ice cream? Let me know what you think of this recipe!
So glad to be up and running again.
3 medjool dates, pitted
1 cup full fat coconut milk
4 tablespoons organic cacao powder
1 tablespoon arrowroot powder
pinch of sea salt
1 tablespoon coconut oil
1 tablespoon vanilla
Place 3 dates in the bottom of a high powered blender, like a Vitamix. Add hot water to cover and let soak for 5 minutes. Add coconut milk, cacao powder, arrowroot powder, and a pinch of sea salt. Blend on high until smooth.
Pour into a small saucepan and bring to a simmer on medium heat. Add coconut oil. Stir while it simmers for 5 minutes. It will thicken and get darker in color. Stir in vanilla extract and remove from heat. Serve over your favorite ice cream.