I'm excited! Until recently I thought that if I wanted to have icing on a cake or cookies I'd just have to give in and use sugar...and not do it very often. But no longer! I found recipe on Quirky Cooking that opened my eyes to another option. This is a thermomix-based cooking site, so I modified it for my own use and I'm very happy with the results! The original recipe is a chocolate icing and it is divine! It's definately not as sweet as icing-sugar icing but when you've been eating refined-sugar free for only a little while, you tend to find that icing is WAY too sweet anyway!
You make it warm, and if you keep it warm it would be an amazing hot fudge sauce for sundaes or brownies or chocolate cake served fresh out of the oven. Once it's been in the fridge for a while it turns into this divine, spreadable, thick icing.
Today I tried it with white chocolate and it worked really well too. It was beautiful on the Carrot Cake I made. Give it a go...and then thank me!!
- 100g dark chocolate OR white chocolate.
- 6 pitted soft medjool dates (these are a staple in my pantry- I buy them in bulk!)
- 2/3 cup or 155ml can coconut cream (you can also use almond milk, but coconut cream helps set the icing once you've refrigerated it. Almond milk is better if you want to use it for a sauce rather than a thick icing.)
- Blend all ingredients together in a food processor till it's as smooth as you can get it (you want the dates to be chopped as finely as possible).
- Pour into a small saucepan and place over very low heat. Stir constantly till chocolate is completely melted and the icing is completely smooth (it doesn't take very long).
- If using as a hot fudge sauce, serve immediately. If using as icing, place in a container in the fridge for at least an hour, then spread with a knife.