This versatile, raw chocolate sauce can be used as a dip for fresh fruit, in almond milk or drizzled over your favorite raw pies.
Steps
1
Preparing the Syrup
Ingredients
2 cup cocao powder
1 cup raw agave syrup (or use all maple syrup)
1/2 cup maple syrup
2 tbsp coconut butter
1/2 to 1 cup water
1 tbsp vanilla extract
In a high–speed blender, blend until fully mixed and smooth.
Use as a syrup for desserts and as an addition to fresh Non–Dairy Milk for a raw chocolate milk or hot chocolate.
8 Comments
Elizabeth M•
I love this raw no cooking required chocolate syrup! I am using it on my all berries parfait:-)
Thank you Sharon, for your question. So you could consider replacing the coconut butter with homemade almond milk, maple syrup or coconut oil. I hope this helps and thank you for cooking with Rouxbe. Chef Kirk
Could I use Earth Balance or Miyoko butter in place of the coconut butter? Coconut has saturated fat so I try to avoid using it. Plus I don’t like the underlying coconut flavor in products. Thanks!
Kirk B •Thank you Sharon, for your question. So you could consider replacing the coconut butter with homemade almond milk, maple syrup or coconut oil. I hope this helps and thank you for cooking with Rouxbe. Chef Kirk
Dawn T •You can find coconut butter in most grocery stores and many health food stores as well. You can also order it online. Hope that helps.
Kim A •I was confused by the answer to the question about making this recipe vegan. It IS vegan. Coconut butter comes from coconut, not an animal. :-)
Char N • Rouxbe Staff •Hi Cathy: I would go with Miyoko’s, however, look for one that is unsalted (which she makes). Thanks for writing! Char