Dairy Free Chocolate Sauce
Equipment
- Saucepan
- Whisk
Ingredients
- ½ cup cocoa powder
- 1 cup sugar
- 1/4 tsp salt, optional
- 3 TBSP Liquid portion from canned coconut milk
- ¼ cup coconut cream** thick creamy portion from canned coconut milk
- 2 TBSP coconut oil***
Instructions
- In a medium saucepan combine the cocoa powder, sugar, salt, coconut water, coconut cream and coconut oil. It will not mix well until it starts to melt together.Place on the stove over medium low heat. It will be a lumpy dry mixture at this point.
- As the ingredients melt they will start to form a sauce. Make sure to stir it occasionally. Continue cooking until it forms a nice thick sauce and starts to boil. Let it boil for about 1 minute and remove from the heat.
- Pour into a glass container and serve or store it in the fridge for 2-3 weeks.
Notes
To store your leftover sauce place it in an airtight container in the fridge for up to 3 weeks. Some of the sugar may crystalize after it's been in the fridge for a while. Simply reheat it and stir vigorously with a fork until smooth.
**Unused coconut liquid and cream can be stored in an airtight container for up to 2 weeks.
***Plant butter would work as a substitute for the coconut oil.