For the past few weeks, I’ve had fleeting thoughts of banana splits. Now this is unsual because;
1. I don’t eat dairy which means I’m not a frequent ice cream consumer.
2. I’ve never really been a banana split-sundae kind of girl. Even as a kid, I mostly just wanted the ice cream and not all the toppings (aka distractions).
Well, those banana split thoughts were persistent so after a weekend of fun with the In-Laws and some ice cream making, I had most of the items necessary for my banana split fix. Except one. The Chocolate Fudge! Lucky me, I had just purchased some AMAZING Valrhona cocoa powder (it’s worth it) and I had some dates left over from my ice cream making. Here’s the final result!
I impressed myself.
Simple Chocolate Sauce
6 medjool dates (fresh and gooey)
2 Tbsp 100% cocoa powder
1/4 c. almond milk
salt
- I used and immersion blender and if you use a vitamix or regular blender, you might have to double the recipe.
- Place all ingredients in the blender (or container for immersion). Blend until smooth adding more milk to get desired consistency.
The Clean Plate 