Chocolate Dip
Not only did we sort of fall into this recipe but we also fell in love with it rather quickly. I had purchased some fresh figs from the market and knew if I didn’t get them all used right away, they would be going bad soon. So we started to have fig everything…fig salads, fig smoothies and fig desserts.
This is a delicious chocolate dip, pudding, spread or what ever you want to call it. All I know is that I hardly got it out of the blender before it was all gone once the kids discovered it.
It is great for a fondue party: dipping fresh fruit like strawberries, apples & banana’s or as a healthier alternative to spreads like Nutella… and sometime it’s just a great pudding on it’s own. We also use it to make our version of Chocolate Haystack Cookies.
We like it with fresh figs but they are not always available so dried figs work as well. You can also replace all the dates with just figs if you like. If you decide to use dried figs you may need to add a little more liquid and depending on the blender the seeds might not blend. But this is ok as it adds a little bit of pop & texture in your mouth. Our kids like it either way and so do their non nutritarian friends.
- 4 fresh figs or 4 dried figs (if you use dried, you might need a bit more milk)
- 5 medjool dates (soak in the almond milk for just a little while if too hard)
- ¾ cup unsweetened almond milk
- ½ cup cashews
- 6 TB cacao (or cocoa)
- If the dried dates & figs (if using dried figs) are too hard, then soak with the almond milk for a little while.
- Combine all ingredients in a high powered blender and blend on "soup" mode.
- It should be creamy like pudding or maybe slightly thicker.
- You can adjust the liquid level to your liking. If using dried figs you may have to add slightly more liquid but it's totally up to you.
- Blended on soup mode and served right away is perfect for making a warm fondue out of the sauce but you can also refrigerate and eat it as a spread, pudding or dip later.
