Sweet Sauces

Cherry sauce

Ingredients:

• 300g frozen cherries (pitted);

• 1 cup apple juice;

• 2 tablespoons castor sugar;

• ½ teaspoon almond essence;

• ½ cup rose water;

• 2 tablespoons cornflour;

Method: Put cherries, sugar and half a cup of juice in a lidded saucepan over low heat. Stirring occasionally, simmer cherries till they become mushy. Mix cornflour with remaining juice, and add the almond essence. Stirring constantly, add the cornflour mix to the cherries, stir till transparent, then remove from the heat. Stir in the rose water. If a smoother sauce is preferred, process. Store in fridge or eat hot.

Chocolate Dipping Sauce

Ingredients:

• 2 cups ripe avocado flesh

• 2 very ripe bananas

• 1 teaspoon orange essence

• Pinch of salt (optional)

• Pinch chilli powder (optional)

• ½ cup cacao powder

• ¼ cup maple syrup

• ½ cup coconut cream

• 150g dark chocolate melted

Method: Melt the dark chocolate, and process with all the ingredients till it's silky. If lighter consistency is preferred, add more coconut cream.

Mocha Sauce

Ingredients:

• 2 cups coconut cream;

• 1 cup strong black coffee

• 1 cup cacao powder

• 1 teaspoon powdered cardamom

• 1 teaspoon cinnamon;

• pinch of nutmeg;

• 1 dessert-spoon vanilla paste

• 4 tablespoons dark brown sugar

Method: Put the coconut milk, coffee and cacao in a saucepan over low heat, stirring frequently to combine. Add the sugar, vanilla and spices. When smooth, remove from the heat and leave to cool. Transfer to a container and refrigerate.

Almond and Honey Sauce

Ingredients:

• 3 cups raw almonds

• 1½ tablespoons honey (variety will influence flavour)

• ½ teaspoon almond essence

• 1 cup almond milk

• the smallest pinch of salt (optional)

Method: Place almonds in a thick pan over low heat. Toss pan lightly till almonds turn mid-brown, remove from heat and let them cool. Then process the almonds, honey, with half of the milk. When smooth, add remaining milk and process till really smooth, taste. Add almond essence if needed, taste again, add the salt, and process again. Add more or less milk depending on the preferred consistency. Store in an airtight container in the fridge.

Carob Sauce

Ingredients:

• ½ cup water

• 1 cup brown sugar

• 1 tablespoon brown sugar

• 1 tablespoon liquid glucose

• 3 heaped tablespoons powdered carob

• 1 tablespoon favourite liquor or concentrated orange juice

Method: In a saucepan over low heat blend the carob, water, sugar and glucose till the sugar dissolves. Simmer till liquid coats the back of a spoon (about 10 minutes). Remove from heat and cool. Stir in liquor or juice.

Cashew and Cardamom Sauce

Ingredients:

• 2 cups raw cashews

• 2 cups water

• 1 cup soy milk (I prefer Bonsoy) or oat milk

• 4 tablespoons Agave syrup

• 1 teaspoon powdered cardamom

• pinch salt (optional)

Method: Soak cashews in water overnight then process all the ingredients till smooth. Chill for about ten hours. The sauce will thicken a little.