My daughter loves all things chocolate. While it may be a rare treat when I let her drink chocolate almond milk, the plethora of ingredients that are listed in the brands on the market are gross, to say the least. Tons of unpronounceable ingredients, HFCS, preservatives, you name it. This sauce is so easy, you'll be happy to make it whenever you need it. Below, it's shown in a chocolate almond milk. You can also drizzle it over ice cream, into your coffee (this makes a delicious mocha), and Bella even dipped her matzo in it for an afternoon snack the other day. Also, since this consists of all shelf-stable ingredients, this should keep pretty well in the fridge for a while.
P.S. This also pairs well with my Easy Vegan Caramel Sauce!
P.S. This also pairs well with my Easy Vegan Caramel Sauce!
Ingredients:
In a small saucepot, combine the sugar and water and heat on medium heat until it boils. Whisk in cocoa powder and salt and allow to boil for 2 minutes. Remove from heat and whisk in vanilla.
Allow to cool. Store in a mason jar or another glass container for maximum freshness.
- 1 cup water
- 1 1/3 cup cane sugar/ turbinado
- 1/2 cup cocoa powder
- 1 pinch salt
- 1 tsp vanilla
In a small saucepot, combine the sugar and water and heat on medium heat until it boils. Whisk in cocoa powder and salt and allow to boil for 2 minutes. Remove from heat and whisk in vanilla.
Allow to cool. Store in a mason jar or another glass container for maximum freshness.
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