Easy Mexican Chocolate Sauce

My special friend Jean, stopped by today, and brought me a jar of Easy Mexican Chocolate Sauce. It is oh so very good!! I would love to put it on top of my Peanut Butter Ice Cream, Vanilla Ice Cream or dip strawberries in it.

Jean got this recipe from Vegetarian Journal, Issue 2 2009.

Recipe:

1/2 cup cashew butter
1/4 cup raw organic agave nectar
2 Tablespoons cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon cayenne pepper-This is excellent in this recipe
1/4 water or amount necessary to achieve a thick sauce

Mix all ingredients together in a blender. Process until thick and creamy.

This sauce can be made a day ahead and stored covered in the refrigerator.

Thanks Jean for sharing. It is excellent.



This is my recipe for Peanut Butter Ice Cream.

1 cup soy milk
2 cups soy creamer
**3/4 cup peanut butter
3/4 cup brown sugar- I used 1/2 cup
1 Tablespoon Vanilla Extract-No imitation allowed

Directions:

1-Mix soy milk, soy creamer, peanut butter and brown sugar in saucepan and cook over low heat.
Once mixture comes to a boil, remove from heat and add vanilla
2- Refrigerate mixture in glass container,2-3 hours minimum
3-Freeze according to your ice cream freezers instructions.

From Verna's Test Kitchen:
I used Krema Creamy Peanut Butter, with 0 sodium in it. Also I poured all the oil off of the peanut butter, to help get rid of some of the fat.

The above sauce would be really good on this ice cream,
Note- the peanut butter ice cream called for 1/2 cup jam, to be folded into the ice cream the last minute. With the sauce the jam would be way to much.

Has anyone tried any
of these ice cream recipe????? Interested in your comments.

Wouldn't it be fun to get together and have and ice cream social with the family this summer. We could do it at a park or someones back yard. Everyone could bring a healthy sorbet or ice cream. (I have lots more recipes to share)
Anyone interested?????? Let me know!!!!!

Have a marvelous day!!!!