One of my favourite desserts has always been a traditional Tin Roof…..vanilla ice cream, chocolate sauce and peanuts. I try not to eat it too often, but lately I have made some changes to make it just a wee bit healthier.
Instead of ice cream, I use frozen yogurt. Instead of store-bought chocolate sauce full of sugar and/or high-fructose corn syrup, I use this delicious [and vegan] alternative!
1/3 cup (50 g) pitted dates
1/2 cup (125 ml) almond, hemp or cashew milk
1 1/2 tablespoons cocoa powder or 1 oz (15 g) unsweetened baking chocolate for a more decadent/creamier sauce
1/4 teaspoon real vanilla extract
Put dates and almond milk into a blender, blend together until smooth.
Pour into a saucepan and bring to a boil. Reduce to a simmer, continue to cook over low heat for 5-10 minutes, until thickened.
Remove from the heat, stir in the chocolate (or cocoa powder) and vanilla until well mixed
Transfer to a sterilized glass jar. Serve warm, refrigerate and eat cold, or re-warm.