The Best Chocolate Sauce…Ever!

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:

Slightly Indulgent Tuesdays & Tasty Tuesdays

Gluten Free Wednesdays

Wellness Weekend @ Diet, Dessert and Dogs

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