My name is Jill and I'm a Sweet-aholic! That's why I'm thrilled to add this Hot Fudge Sauce to my Fab 'n Fast Collection.
And thanks to The Bojon Gourmet for the idea of using tahini as a base. But I'm also thinking that other more runny nut butters will also work with this ... especially fresh-ground almond and pistachio.
Oh ... and check out their beautiful Gluten Free cakes if you think that healthy food looks like you cut it off a stump! Yes ... alot of their recipes use sugar ... but you can always substitute.
I can't do without at least one sweet thing a day. It's the one eating plan deal-breaker for me. So I always have something on hand ... even if it's just some stevia-sweetened chocolate.
So I'm inviting you to TRY some of these healthier alternatives. Because I DO believe in small steps. And the philosophy that you can substitute gut-for-you foods for those you adore and still love to eat them both with equal satisfaction.
I DO! And ... yes ... I DO love to cook. But ... FYI ... you can also buy this stuff.
So ... the sauce. You can use this on ice cream, Paleo waffles (I love Birch Benders when I don't have the time to make my own or use their mix in my Dash mini waffle maker [ten bucks and I got it in red to match my kitchen]) or pancakes, or over fruit.
And how about dipping strawberries or banana pieces into little dishes of it as a great (and super-easy) AND healthy unique dessert. You kids will LOVE IT!
It looks like a LONG ingredient list but ... truth be told ... there's only six sans the vanilla and salt. And this takes 15 minutes or less to make ... which fulfills both my Fab 'n Fast criterias of 5 (or 6 or 7) ingredients and 15 minutes or less to make.
You can also store it in the fridge (mine's been there for three weeks ready for a quick heat in the microwave and a dip of banana spears) for several weeks. But ... if you have kids ... it'll be gone way before that as it's something they can do all by themselves. Eat it UP!
AuthorJill PlaceA versatile Paleo solution to a sweet tooth ... and Fab 'n Fast too ... use this hot fudge on ice cream, in smoothies, and as a fruit dip. YUM+!
In a medium saucepan, combine the milk, sugar, maple syrup, and cocoa (or cacao) powder. Bring to a boil over medium-high heat, whisking frequently. Remove from the heat and whisk in the tahini, chocolate, vanilla, and salt.
Taste, adding more tahini if a stronger flavor is desired, more maple syrup if you want it a bit sweeter, more chocolate if you want it a bit thicker. The chocolate sauce will thicken as it cools.
Let cool slightly, then drizzle over your dessert of choice or use as you'd like. Store refrigerated airtight (I use a pint canning jar) up to several weekss; warm before using.
Ingredients
Directions
In a medium saucepan, combine the milk, sugar, maple syrup, and cocoa (or cacao) powder. Bring to a boil over medium-high heat, whisking frequently. Remove from the heat and whisk in the tahini, chocolate, vanilla, and salt.
Taste, adding more tahini if a stronger flavor is desired, more maple syrup if you want it a bit sweeter, more chocolate if you want it a bit thicker. The chocolate sauce will thicken as it cools.
Let cool slightly, then drizzle over your dessert of choice or use as you'd like. Store refrigerated airtight (I use a pint canning jar) up to several weekss; warm before using.
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