The ultimate plant-based chocolate sauce
| Calories | Fat | Carbs | Protein |
| tbc | tbc | tbc | tbc |
Smooth and velvety plant-based chocolate sauce. This ultra-rich dark chocolate sauce is divine drizzled over ice cream or cakes or just eaten off the spoon.
Ingredients
1 cup (240ml) Canned Coconut Cream Unsweetened*
¼ cup (60ml) Maple Syrup (60ml)
¼ cup White Granulated Sugar (50g)
½ cup (42g) Cocoa Powder (42g) Unsweetened
2 Tbsp (30g) Tahini
1 tsp Vanilla Extract
½ cup (88g) Vegan Chocolate or Chocolate Chips
¼ cup (60ml) Maple Syrup (60ml)
¼ cup White Granulated Sugar (50g)
½ cup (42g) Cocoa Powder (42g) Unsweetened
2 Tbsp (30g) Tahini
1 tsp Vanilla Extract
½ cup (88g) Vegan Chocolate or Chocolate Chips
Method
- Add the coconut cream, maple syrup, sugar and cocoa powder to a saucepan and whisk it constantly while it heats until it reaches a simmer. It will take a little while for the cocoa powder to whisk in properly, but just keep whisking and it will combine.
- As soon as it reaches a simmer, remove from the heat and add in the tahini, vanilla and vegan chocolate or chocolate chips and whisk until smooth.
- Either use it immediately if you want a hot chocolate sauce or let it cool to room temperature and use it then.
- Keep leftovers stored in the fridge. It will firm up to solid, so when you want to use it, heat briefly in the microwave (around 30 seconds to a minute) and then whisk it smooth.