Satsumas and Chocolate… just because you can vegan style!
Munch munch munch! 😀 I love satsumas! Don’t get me wrong, I love oranges, tangerines, clementines and mandarins too but there’s something about the easy peel, the delicate orange fragrance, the subtle way the segments just separate on their own and disappear into my mouth! oops! Can you eat too many? I’ve had a satsuma for breakfast every day this week, one after lunch or dinner (maybe both), possibly even one when I just happen to be staring at the fruit bowl! It’s not just me though! Last night I took two in the lounge and gave my son one while I drank my tea. “Are you eating that?” he said, and not wanting to let another healthy eating opportunity slip by, I let him munch away! Delicious!
Satsumas! At this time of year when satsumas are abundant and in full flavour, what could be more delicious!? Lol – dipping them in a dairy free, gluten free, vegan chocolate sauce that’s what! and before you ask, no I don’t always eat them with chocolate! 😛 This just happened to be created and the satsumas just happened to be there! 😀 Have a try and see what you think!
- 50g (approximately 5) soft dates
- 50g silken (firm) tofu
- 1 tablespoon carob powder
- 1/2 teaspoon raw cacao
- 1/2 teaspoon vanilla extract
- pinch of cinnamon
- Put the dates and tofu in a food processor and blend until smooth, scraping down the sides as necessary.
- Add in the carob and cacao and mix until thoroughly combined.
- Add vanilla and cinnamon and blend one final time to a uniform consistency.
Serve & Store
- Dip away with your satsumas, bananas, grapes, strawberries or pineapple.
- Use for dunking biscuits into – try these delicious free from churro style bakes
- Eat with a spoon out of the pot!
- If you have any left, keep covered and refrigerated for up to three days.
- For a spreadable version try my chocolate jam recipe!
Gather Method Serve & Store
Satsumas and Chocolate
Serve & Store