Chocolate Sauce over Coconut Ice Cream
Creamy, decadent, refined sugar-free, vegan (or can be anyways), pourable straight from the refrigerator and OH SO YUMMY! Did I mention it is really easy to make too?
We enjoy this sauce drizzled over all kinds of desserts, ice cream, fruit and sometimes even pancakes or waffles!
Refrigerator Chocolate Sauce
1 cup pure maple syrup
1/2 cup almond oil
1/2 cup unsweetened cacao powder
1/4 tsp. celtic sea salt
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
Combine all ingredients in a blender or food processor and process until smooth. Store in the refrigerator for up to three months (if it lasts that long…ours never does!).
Sometimes I replace half of the maple syrup with agave, coconut nectar or honey (of course, honey would not be vegan), it makes the sauce a bit sweeter than using all maple syrup. I use raw cacao powder as well but any unsweetened cocoa powder works fine…
Chocolate sauce drizzled straight from the fridge
This recipe is shared at:
OMG! That looks so good I could eat it off my computer screen! Absolutely delicious! Will try
This looks so yummy!
Oh, my goodness. . .that sounds amazing! I bet the almond oil makes it taste over-the-top decadent. Yum! Thanks so much for submitting it to Wellness Weekend this week!
Could you make this with any other oil? Almond oil is hard to find and expensive!
Oh sure you can…canola oil would work beautifully as well.
I love the style of cooking you do! All these brilliant raw sorts of ingredients. I’m sure the flavor profiles are out of this world!!
Thanks so much…I’m a work in progress but am loving the journey!
YAY! Haven’t had chocolate sauce since I quite eating “sugar”!!