Here is my recipe for chocolate sauce. It is the same recipe as the one used in the Pineapple Coconut Delight recipe. I’m posting it a second time because I wanted to show you how it can be used to make chocolate chips. This week I came up with several raw dessert recipes that all use chocolate chips. In a pinch, cacao nibs are a quick and easy substitute, but I prefer something a little more authentic.
Raw Chocolate Sauce
½ cup coconut oil, melted
½ cup cacao powder
¼ cup agave nectar or sweetener of your choice
1. Combine all ingredients together in a bowl. Whisk until smooth and combined.
Raw Chocolate Chips
1. Cover a cookie sheet with parchment paper.
2. Pour 1 recipe of raw chocolate sauce onto parchment covered cookie sheet. Spread evenly with a spatula.
3. Place in the freezer for about 15 minutes, or until hardened all the way through.
4. With a pizza cutter, cut into strips vertically and horizontally to desired size. I keep them moderately sized because they break apart as you fold them into batters and ice creams. Also, they may crack a little as you are cutting. This is okay.
5. Keep refrigerated or frozen until ready to use.
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