Chocolate sauce gives life to just about everything. It can turn a berry bowl into a romantic dessert, a brownie into a work of art and a banana into a dipped delight. But the question you are no doubt asking is–doesn’t chocolate sauce have huge quantities of refined sugar and dairy? Traditionally, yes, but not this Paleo version, and yet it’s equally tasty!
3/4 of a cup coconut milk
3/4 of a cup organic coconut palm sugar
1/4 cup organic dark chocolate chips
2 tablespoons raw agave nectar
1 1/2 tablespoons vegan shortening
In a small saucepan, bring the coconut milk, sugar, chocolate and agave to the boil.
Allow to boil for about 30 seconds and then reduce the heat to let the mixture simmer for about 5 minutes, stirring often.
Add the shortening and mix continuously until the shortening dissolves completely into the mixture.
Let simmer for another minute or two.
Serve hot or pour over fruit or desserts and allow to set in the refrigerator.
If you enjoy nuts, crushed walnuts are a tasty additive. Simply sprinkle a few on top of the chocolate sauce when serving hot, or allow to set with the sauce in the refrigerator for a gourmet topping to dessert favorites, like brownies.
…I promise I won’t judge if you want to eat it as is out of a bowl! Yes, I may just be guilty of that…
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