This chocolate sauce recipe is the one I have recently showcased at the SuperVegan’s Chocolate Making Workshops. It can be used to make melt-in-the-mouth truffles, hot chocolate, cake frosting, and a magic sauce for ice-cream which sets on contact. But my favourite is chocolate dipped strawberries… It really is the only chocolate recipe you need right now! In addition to winning many taste tests (at my workshops and with friends and family) cacao is super charged with phytonutrients and flavonoids which make it the ultimate superfood.
My chocolate sauce is
- very moreish
- free from refined sugars
- high in trace minerals (such as magnesium)
- high in flavonoids
- provides energy.
What you will need:
3 tbsp cacao powder (ideally raw)
3 tbsp coconut oil
3 tbsp date paste (or other liquid sweetener)
Pinch of cinnamon
Frozen or fresh fruit of choice (bananas & strawberries work well here).
What to do:
Melt the coconut oil in a bain-marie, then add the date paste, cacao and cinnamon. Once fully combined allow to cool very slightly.
To make vegan nice-cream pops, dip frozen bananas (ideally on a wooden lolly stick) in to the sauce which will solidify very quickly. Alternatively, use the sauce as a dip for fresh fruits such as strawberries.