Dairy Free Chocolate Sauce
Ingredients
- 2 ounces unsweetened baking chocolate chopped fine
- 2 tablespoons coconut oil or butter
- ¾ cup canned full-fat coconut milk (or heavy cream)
- 1 cup Natural Sweetener or equivalent natural sweetener
- ¼ teaspoon Redmond Real Salt
- 1 vanilla bean about 6 inches long, split lengthwise and seeds scraped, or 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
- In a medium-sized saucepan or double boiler, melt the chocolate and coconut oil over medium-low heat until melted and smooth. Stir in the coconut milk, natural sweetener, and salt.
- Continue to cook, stirring constantly, until it begins to boil, then remove the pan from the heat and add the vanilla bean seeds and almond extract. The mixture will thicken as it cools. Once cool, transfer to a jar. Seal and store in the fridge for up to 2 weeks.
Nutrition
Calories: 30 | Fat: 3.1g | Protein: 0.4g | Carbohydrates: 0.9g | Fiber: 0g | P:E Ratio: 0.1