These two chocolate sauces are really easy to make and are great to have in your repertoire. Both sauces are best served on the same day you make them, but will last for up to a week, if kept in the fridge. You may need to reblitz them first, and reheat on a gentle heat.
EASY CHOCOLATE SAUCE
Makes approx. 240 ml (8 fl oz)
60 g (2 oz/1/3 cup) pitted Medjool dates • 125 ml (4 fl oz) almond milk or milk of choice
15 g (½ oz) dark chocolate or 1½ tbsp cacao or cocoa powder
a pinch of flaked sea salt • 1 tsp vanilla extract
Put the dates and almond milk into a blender or food processor, and blitz until smooth. Pour into a saucepan and bring to the boil. Reduce the heat to a simmer, continue to cook, stirring over a low flame for 5–10 minutes, until thickened. Remove from the heat and stir in the chocolate or cacao until well combined. Add the sea salt and vanilla extract and serve warm. This is best served immediately, but can keep in the fridge for up to a week (but reheat it on a gentle heat).
DAIRY-FREE WHITE CHOCOLATE SAUCE
Makes approx. 360 ml (12 fl oz)
220 g (8 oz/1 cup) cacao butter
120 g (4½ oz/1 cup) raw macadamia nuts, roughly chopped
60 ml (2 fl oz) coconut nectar or agave syrup
1 tbsp tinned coconut milk, chilled (thick part only), plus extra if needed
Simply blitz everything together in a food processor. Add a little more coconut milk if you need it runnier. Best served instantly, as a lovely glaze, but can keep for up to a month in the fridge.