This fondue is perfect for passing around the campfire. More nutritious cashew cream is less likely to spoil than heavy dairy cream.
1/3 cup (80 mL) unsalted, raw cashews
2 Tbsp (30 mL) pure maple syrup
1/2 tsp (2 mL) cinnamon
1/8 tsp (0.5 mL) cayenne
1 tsp (5 mL) vanilla extract
2 cups (500 mL) water
1 1/2 cups (350 mL) dark chocolate chunks
1 cup (250 mL) dried mango pieces
1 cup (250 mL) dried apple pieces
Soak cashews in water for at least 2 hours.
Place cashews in blender along with just enough water to barely cover them. Process until smooth. Add maple syrup, cinnamon, cayenne, and vanilla extract; blend until combined.
Pour cashew mixture into a well-sealed container, such as a thermos.
To soften chocolate chunks, bring water to near boil in pot. Pour in chocolate and wait 10 minutes; don’t stir. Drain water, leaving chocolate behind. Immediately stir in cashew cream until smooth.
Dip dried fruit into chocolate sauce.
Each serving contains: 275 calories; 3 g protein; 13 g total fat (7 g sat. fat, 0 g trans fat); 37 g carbohydrates; 4 g fibre; 20 mg sodium
source: “Get Fired Up“, alive #346, August 2011