Rich Chocolate Sauce
vegan, gluten free, dairy free, nut free, cane sugar free,
Ingredients
1/4 cup organic gluten free corn flour
1/3 cup raw cacao powder
1/3 to 1/2 cup organic coconut palm sugar
625 mls (2 1/2 cups) milk (soy, oat, almond, rice)
1 egg yolk (optional)
1 tablespoon raw coconut butter
1 teaspoon vanilla essence or scrape out 1 vanilla pod
Method
Place coconut palm sugar, raw cacao powder and corn flour in a saucepan. Add a small amount of the milk until it is mixed into a smooth paste. Continue adding milk and stir thoroughly.
Place over a low heat and stir continuously. Once the sauce starts to thicken you will need to mix it with a little gusto, quickly! To avoid lump I like to use a whisk to mix as it thickens.If the sauce appears to be too thick you can add more milk or water at this stage.
Once the sauce has thickened and gently boiled remove from the heat and add the vanilla essence and egg yolk (optional) and raw coconut butter and mix quickly with a wooden spoon. This is part where I then ask one or both of the kids to try it for taste. Strangely there is never any problem getting them away from the TV or even off the computer or phone to do this.
To serve for a more casual setting, place the sauce in a large bowl on a larger plate and place fresh fruit, strawberries are great, and perhaps some dipping biscuits like mini sponge fingers or even scotch fingers.
For your dinner party serve the sauce in individual small bowls or ramekin dishes on a dinner plate with fresh fruit and dipping biscuits. Dust with some finely ground coconut palm sugar (a coffee grinder will do the trick) for the professional look and enjoy.
vegan, gluten free, dairy free, nut free, cane sugar free,
Ingredients
1/4 cup organic gluten free corn flour
1/3 cup raw cacao powder
1/3 to 1/2 cup organic coconut palm sugar
625 mls (2 1/2 cups) milk (soy, oat, almond, rice)
1 egg yolk (optional)
1 tablespoon raw coconut butter
1 teaspoon vanilla essence or scrape out 1 vanilla pod
Method
Place coconut palm sugar, raw cacao powder and corn flour in a saucepan. Add a small amount of the milk until it is mixed into a smooth paste. Continue adding milk and stir thoroughly.
Place over a low heat and stir continuously. Once the sauce starts to thicken you will need to mix it with a little gusto, quickly! To avoid lump I like to use a whisk to mix as it thickens.If the sauce appears to be too thick you can add more milk or water at this stage.
Once the sauce has thickened and gently boiled remove from the heat and add the vanilla essence and egg yolk (optional) and raw coconut butter and mix quickly with a wooden spoon. This is part where I then ask one or both of the kids to try it for taste. Strangely there is never any problem getting them away from the TV or even off the computer or phone to do this.
To serve for a more casual setting, place the sauce in a large bowl on a larger plate and place fresh fruit, strawberries are great, and perhaps some dipping biscuits like mini sponge fingers or even scotch fingers.
For your dinner party serve the sauce in individual small bowls or ramekin dishes on a dinner plate with fresh fruit and dipping biscuits. Dust with some finely ground coconut palm sugar (a coffee grinder will do the trick) for the professional look and enjoy.