Chocolate Fudgy Sauce
All you need are 3 ingredients for this basic chocolate sauce. It is delicious, quick to make, and quite healthy (no refined sugars, vegan, paleo, gluten free, etc etc). Use cocoa powder for a lighter sauce or unsweetened chocolate for a richer sauce. Make it more decadent by adding vanilla paste (or extract), a pinch of sea salt, cinnamon.
How can you use this chocolate wonderfulness? As a sauce (for ice cream, yoghurt, oatmeal, parfaits, strawberries), as a spread (for pancakes, toast, crepes, muffins), as a booster (for mocha coffee, hot chocolate, milk shakes, smoothies), or like I did - first on an matcha banana ice cream sundae, then finishing it off by the spoonfull.
4-7 pitted dates (more dates = sweeter sauce)
1/2 cup nut milk (I use almond), + more for thinning out sauce
2 tablespoons cocoa powder or 1 oz (15 g) unsweetened baking chocolate
Combine pitted dates and nut milk in a blender and let sit for 2 minute to soften up dates. Use an immersion blender (or blender) and blend until pureed and smooth.
Pour into a small saucepan and bring to the boil. Reduce to low and simmer, stirring frequently, for 5-10 minutes until thickened. Drizzle in more milk, if needed, until you get your ideal consistency.
Remove from the heat, stir in the chocolate (or cocoa powder) until melted and incorporated.
Serve warm, refrigerate and eat cold (it'll become more pudding-like). You can re-warm this, thinning out with a bit of nut milk to make it saucy again.
Yields ~1 cup