You can tweak this all-purpose chocolate sauce to your preference. Add some spices or cayenne for a delicious kick. Use fewer cashews for a thinner sauce, or more cashews for a thick, fudge-like consistency. This sauce sets like a firm pudding when chilled, so topped with berries and cream, it serves up well as a rich chocolate dessert. Chocoholics beware: this one’s intensely addictive.
- Yield: 1 ½ cup (360 ml)
- 1 cup (240 ml) unsweetened almond milk (strained if homemade)
- ½ cup (35 g) cacao powder or unsweetened cocoa powder, plus more to taste
- ¼ cup (60 ml) cold-pressed coconut oil in liquid form
- ¼ cup (60 ml) pure maple syrup or raw agave nectar, plus more to taste
- 1 teaspoon alcohol-free vanilla extract
- Pinch of Natural salt
- Throw all of the ingredients into your blender and mix on low for a few seconds so the cacao doesn’t explode onto the sides and lid. Ramp up the speed to high and blend for 1 to 2 minutes, until smooth and creamy. Tweak flavors to taste (you may want more cacao or sweetener), and blend to your desired consistency (add more cashews if you want a thicker sauce).
- This sauce is best used as soon as it’s made. It will keep in the fridge for up to 3 days, but it naturally solidifies. In that case, let it stand at room temperature for about an hour, or heat it gently on the stove before using. Quick Cranberries
- You may never cook or buy cranberry sauce again after you whip up this tasty raw version. You can make it in five minutes, and the chia seeds thicken the sauce like magic in just a half hour. Filled with live enzymes and vibrant fresh flavors, this holiday staple rocks.
Makes: 2½ cups (630 g)
- 2 cups (240 g) cranberries, fresh or defrosted frozen
- 1 orange, peeled and segmented
- ½ cup (120 ml) freshly squeezed orange juice
- ¼ cup (60 ml) pure maple syrup
- 1 teaspoon minced ginger, plus more to taste
- 1 teaspoon finely grated orange zest, plus more to taste
- ¼ teaspoon ground cinnamon, plus more to taste
- 2 tablespoons black or white chia seeds
- Put the cranberries, orange, orange juice, maple syrup, ginger, zest, and cinnamon into your blender and puree on low to medium for 10 to 15 seconds, until well combined but still a bit chunky. (If you prefer smooth cranberry sauce, blend on high.) Add the chia seeds and blend on low for just a few seconds, until they’re incorporated but not fully blended.
- Tweak flavors to taste (you may want more ginger, orange zest, or cinnamon). Transfer the sauce to a sealed container and chill in the fridge for about 30 minutes, until the sauce has thickened. This will keep in the fridge for up to 5 days.