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:
Simply Living Healthy 