Want something amazing to top off your desserts without all of those artificial colours and that refined sugar?
I have the solution for you, and it’s so quick and easy it’s almost too simple to share.
But I will anyway:
How about a delicious raw berry sauce with just two ingredients, that you can have ready in less than 5 minutes?
And it gets better:
There’s not a single artificial colour in sight.
And not a jot of refined sugar.
Just berries and dates.
Dried fruit and fresh fruit. What a combination!
Isn’t Mother Nature amazing?
So easy to whip up at a moment’s notice, and it can take an already amazing dessert to a whole new level of wow.
The possibilities are endless…
In these photos I drizzled it over some strawberry coconut ice cream, but you could also use it:
- to top a raw cake,
- on some raw chocolate brownies,
- or to decorate a slice of my triple chocolate insanity cheesecake.
I’ve even used it on top of my breakfast muesli (hey, it’s healthy, don’t judge).
Come to think of it, you could put this raw berry sauce on pretty much anything from my dessert recipe collection.
So colourful, so delicious and so good for you!
And of course, your kids will love it too.
Now your only decision is, what to put it on?
Raw Berry Sauce recipe
Make sure to read the tips below the recipe to get the most out of this tasty raw berry sauce recipe.
- 1 1/4 cups (250g) berries (frozen or fresh)
- 4 med (85g) medjool dates
- Put berries and dates into blender.
- Blend until smooth.
During: 5 mins
- You can use any berry you like for this recipe. I’ve used it to make raspberry sauce, strawberry sauce, blueberry sauce and mixed berry sauce. It really is a very flexible and forgiving recipe.
- It doesn’t matter whether your berries are frozen or fresh. It works really well either way.
- Make sure you get unsweetened berries, to avoid any unexpected extra sweetness, which would be too much in this recipe.
- Medjool dates are big, sweet, soft and sticky dates that you usually find in the fresh produce section, or at your local health food store. They’re softer than regular dates, and have more of a caramelly taste and add a rich sweetness to recipes.
- If you’re using regular dates for this raw berry sauce, you’ll need to soak them in water for a couple of hours first. Drain them, but keep the soak water to use in another recipe (maybe a smoothie?), for an extra date-y taste.
- I confess that I’ve been very rough with my measurements in this recipe, so you might find that your berries don’t measure up exactly the same. The good news is, it doesn’t matter! These are rough proportions, and if you’re a bit over on under on either ingredient, it will still taste amazing.
- You can store this fruit sauce in the fridge for about 4 days (if it lasts that long).
- The main way to vary this recipe is to change up the berry you use. Try making it with raspberries, blueberries, strawberries, blackberries.
- You can use this same approach to make a sweet sauce with almost any fruit e.g. apricots, mango, orange, cherry. The consistency will change depending on the amount of juice in the fruit, but the fibre in the dates will give the sauce some body anyway. If you do need to thicken up the sauce, you can always some chia seeds to the blender.
- If you add 1/3 cup of chia seeds to this raw berry sauce, you can turn it into raw berry jam. Just mix them in thoroughly and leave them to sit in the fridge for a few hours or overnight.
- You can spread this raw berry sauce out on a non-stick sheet in your dehydrator and use it to make a raw fruit leather. Leave it to dry until you can roll it up easily, then cut it into strips and store, ready for school lunches or a quick snack.
- And of course you can put this raw berry sauce on almost anything to jazz it up – coconut ice cream, raw cake, raw chocolate brownies, chocolate cheesecake, in fact anything from my dessert recipe collection would probably qualify!
When I was growing up, we always had bottles of those sickly sweet, brightly coloured ice cream toppings handy for any time we had ice cream.
My favourite was always the chocolate, but sometimes I when I was feeling adventurous, I’d have the strawberry topping instead. So insanely sweet!
More recently I made myself some coconut strawberry ice cream (using my coconut vanilla ice cream recipe), and found myself wanted to top it off with something appropriately amazing.
So I combined my childhood memories of sweet colourful ice cream toppings with my desire for simple, wholefood recipes, and came up with this beauty.
So simple. So delicious. So good…
Here’s some of the recipes that inspired me when I was looking for ideas for healthy ice cream toppings:
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And have a berry tasty day (ha ha ha)
~ Nikki, Eating Vibrantly