I have just spent a really yummy weekend in London doing lots of fun things. Giving a talk to about 100 aspiring vegans at the Vegan Pledge, meeting old friends, making new ones, eating fabulous food, looking around Greenwich market with a gorgeous and inspiring girly friend.
Rumour has it that cakes were even sampled from the amazing vegan cake stall run by Ruby Tuesday. I shall not deny it. Even a high energy coach likes to indulge in a cheeky cake now and again. For the cake fans amongst you, I can report that it was a deliciously moist banana cake, crammed full of chocolate chips. As well as being ridiculously yummy it was gluten free and sugar free. Boom! Love it!
We walked past a stall that sells fruit kebabs with chocolate sauce and it reminded me that I have a great recipe for raw chocolate fondue in my recipe e-book ‘Loving Life-Loving Desserts’. And, well, I thought it only fair to share it with you! It makes of course a great dessert, but I often serve it for a lazy Sunday breakfast. I fill a huge platter with sexy fruit like bananas, apple slices, mango, pineapple, strawberries, and kiwi fruit and serve with the silky sweet sauce. On the side I will serve a bowl of chopped nuts, dried coconut and even cacao nibs that can be used to dip the chocolate-dripping fruit in. And of course a giant pot of tea, candles and excellent company! Pyjamas are not compulsory, but it does add something to the occasion.
As you can see, fruit is most definitely not boring! 5 a day? Easy peasy – you’ll probably end up eating 5 portions just for breakfast with this treat. Enjoy!
Raw Chocolate Fondue Sauce
Makes about ½ cup
½ cup maple syrup
½ cup cocoa powder
4 teaspoons rapeseed (canola) oil
Pinch of salt
Pinch of vanilla powder or ½ teaspoon vanilla extract
Mix everything together and serve or store in a lidded container in the fridge, where it will keep for several weeks, if you can keep your fingers out for that long!
Variation: To make chocolate orange sauce add the zest of half an orange to the recipe. Delicious!
For a handy supply of citrus zest, try and get in the habit of taking the zest from oranges and lemons before you eat or juice them. Store the zest in an airtight container in the freezer and it will be conveniently ready to hand!
Did you like this recipe? Enjoy 43 more in my e-book ‘Loving Life – Loving Desserts: 43 delicious, but secretly healthy, recipes to make you smile’ is available from www.miss-best.com
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