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 
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”!!