Ani's Raw Food Essentials (71 page)

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Authors: Ani Phyo

BOOK: Ani's Raw Food Essentials
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SWEET SAUCES
Sauces are a great way to add an extra level of flavor and visual complexity to any sweet treat. So, sauce it up from simple to sophisticated with easy-to-make sauces. Just process your favorite fruit and agave syrup together. Now, that's even faster and easier than walking down a grocery aisle to find a jarred sauce.
Use these sweet sauces to make ice-kream sundaes with your favorite ice kream, drizzle over your pies or pancakes, and even to dip your cookies into.
BASIC FRUIT SAUCE
MAKES 1½ CUPS
 
Make your favorite sauce with whatever fruit is in season and whatever you happen to have on hand today. Adding a brightly colored syrup is a great way to bump up the sophistication of your presentation and flavor profile.
I always prefer fresh fruit when it's in season, but you can use frozen if fresh isn't available. Just thaw before using frozen fruit in this recipe.
This basic sauce is similar to the Raspberry Sauce from
Ani's Raw Food Desserts,
but the recipe in this book will help you to create your own varieties and flavors.
2 cups fruit, such as pineapple, mango, or peaches
½ cup agave syrup
Place the ingredients in a high-speed blender and blend until smooth to make a beautiful colored sauce.
 
Will keep for 3 to 4 days in the fridge.
AGAVE BLUEBERRY SAUCE
MAKES 1½ CUPS
Blueberries are processed with agave syrup to create a chunky sauce that's beautiful in color, and tastes great with every dessert.
1 recipe Basic Fruit Sauce (page 280), made with blueberries
Place the sauce ingredients in a high-speed blender. Blend smoothly to make a bright purple sauce that looks amazing and tastes delicious.
MAPLE-STRAWBERRY SAUCE
MAKES 1½ CUPS
This recipe calls for maple syrup, which isn't raw but adds a great flavor. Medjool dates also have a maple flavor. So if using agave syrup instead, add two or three Medjool dates, too.
2 cups strawberries
½ cup maple syrup, or ¼ cup agave syrup and 2 to 3 Medjool dates with
2 tablespoons water
If using dates, place in a food processor, and chop into small bits first.
 
Place the strawberries and your syrup of choice in a food processor, and pulse into sauce. If using dates, add with the water and pulse.
 
Will keep for 4 to 5 days in the fridge.
BERRY COMPOTE
MAKES 1½ CUPS
Compote is fruit in syrup. I use red wine with fresh fruit, sweetened with agave syrup.
2 cups raspberries
¼ cup red wine
2 tablespoons agave syrup
1 tablespoon lemon zest (optional)
Place all the ingredients in a food processor. Pulse lightly to mix.
NUTELLA HAZELNUT SAUCE
MAKES 1 CUP
 
Inspired by the Italian jarred sauce, Nutella, a delicious chocolate-hazelnut sauce that's used for dipping fruit, on sandwiches, and in crepes with sliced bananas. Use my uncooked version in exactly the same way, drizzled over cake, pie, and crepes, and as a dip for cookies. It's delicious!
1 cup hazelnuts
2 tablespoons agave syrup
2 tablespoons coconut oil, warmed at room temperature until liquid
1 tablespoon cacao powder
2 to 4 tablespoons filtered water, as needed
In a food processor, process the hazelnuts until they have formed a butter, scraping down the sides and mixing those nuts with the butter that forms at the bottom. Next, add the agave syrup and coconut oil and process to mix well. Add the cacao powder and as much water as needed to create your desired consistency.
 
Will keep for 4 to 5 days in the fridge. Can also be frozen for a few weeks. Defrost back into a syrup consistency before using.
CHOCOLATE FUDGE SAUCE
MAKES 1 CUP
 
A delicious sauce that's supersimple to make. Just place agave syrup and cacao powder in a small blender, and add a splash of olive oil to add body. Blend and eat right away. If using a larger blender, you may want to double this batch so it blends better. It keeps for a couple of weeks anyway, so it's a good idea to keep some on hand.
 
You can substitute maple syrup for the agave, if you prefer. Maple is darker in color than agave, but the chocolate powder will hide that. Choose Grade B maple syrup; it's less processed and contains more minerals.
This is similar to the chocolate sauce in
Ani's Raw Food Desserts,
but I'm including this variation here because I can never have too much chocolate sauce for topping cakes, pies, ice-kream sundaes, and cookies.
½ cup cacao powder
¾ cup agave syrup
4 teaspoons extra-virgin olive oil
Blend all the ingredients together and enjoy.
 
Will keep for a couple of weeks in the fridge.
 
SERVING SUGGESTIONS:
Use Chocolate Fudge Sauce (page 282) to make a sundae by topping your favorite ice kream, and drizzle over slices of cake or cookies before serving.

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