Gluten Free, Dairy Free, Raw, Vegan, Quick & Easy
I have a long held nostalgia for chocolate sauce. This is a speedy standby and a glorious treat over chopped bananas scattered with nuts, slathered over juicy ripe pears, poured over ice cream or as a dip for fruit on sticks. I shudder to use the word kebabs, particularly where fruit is concerned.
This would also make a good filling for a cake, as a sauce for vanilla cheesecake or poured liberally over crepes with a splash of Grand Marnier or even spread on toast.
It keeps well too. This will keep in the fridge for up to three months. Once you make it, pour it into a wide mouthed jar as once it sets you can only release it with the scrape of a knife or warm the jar gently to bring it back to its molten loveliness for a dip or pouring sauce.
Do take the time to sift the cacao powder, particularly if you don’t have a high speed blender, I know it’s a faff but essential to ensure you don’t have lumps in your chocolate sauce.
- ¼ cup agave syrup
- ¼ cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup cacao powder, sifted
- Place all of the ingredients except the cacao powder in a blender. Whizz until smooth.
- Add the sifted cacao powder and blend again until well combined.