Chocolate Ganache Fudge Sauce

• 1/2 cup cashew butter raw
• 1/2 cup syrup dark nectar
• 1/2 cup dates paste, see below
• 2 tablespoons vanilla extract
• 18 tablespoon baker's ammonia as per taste

1. Place all the ingredients in a blender and process until smooth.
2. Date Paste is made by soaking Medjool dates in filtered water and then processing the fruit along with the soaking water into a paste-y consistency.
3. This caramel sauce is a natural when it comes to topping off a raw food ice cream sundae where nut milk replaces the dairy variety.
4. Its also amazing on top of cake or in-between the layers.
5. For a really decadent dessert, you can drizzle Caramel Sauce and Chocolate Sauce over ice cream and top with crushed raw nuts and dried fruits.
6. Amazing!
7. Every Day Is Sundae
8. I created my raw food Chocolate Ganache Fudge Sauce for all the chocoholics I know (including me!
9. ), but I never miss a chance to introduce people to my rich, nutty Caramel Sauce.
10. Instead of the butter and sugar of a traditional caramel, this nutty brown sauce call for dates, cashews, vanilla...and dark agave syrup.
11. Agave syrup (also called nectar) is a natural sweetener made from the juice of the agave plant.
12. I use the dark version in this recipe to give the caramel a deep, molasses-like flavor and color.

cashew butter, syrup dark nectar, dates paste, vanilla

Taken from recipeland.com/recipe/v/chocolate-ganache-fudge-sauce-50293 (may not work)