Saturday, December 5, 2015

Chocolate Raspberry Sauce

A chocolaty fruit infused sauce can be stored from 7-10 days depending on which form of raspberries used.
How about making chocolate raspberry sauce, pouring thick luxury in a glass jar, and placing a bow tie around the lid? It's plausible. Chocoholic friends will swoon. Raspberry lovers will be thrilled.
Holiday desserts are the best. Creative bakers seem to be at their most artisan peak, standing over hot ovens (and freezers if raw makers), excited for homemade pies, cakes, and tarts. Sweetened chocolate meets tangy ripened raspberries in a tantalizing sauce meant to trickle over the most decadent creations.
Chocolate raspberry Sauce can be perfect hot fudge sauce substitute, a maple syrup replacement, cake icing and more. The possibilities are endless. And sweet.

Chocolate Raspberry Sauce Ingredients and Preparation

1/3 cup almond milk
1/4 cup vegan semi-sweet chocolate chips
1 tablespoon Bee Free Honee (agave nectar or maple syrup too)
1/3 cup raspberries (or raspberry jam)
3 tablespoon Trader Joe's coconut cream
1 teaspoon raspberry extract 

In a medium saucepan, combine almond milk, chocolate chips, and sweetener.
Once the chocolate is completely melted, add in raspberries (or jam), coconut cream, and raspberry extract.
Turn off heat and carefully fill a jar.
Keep refrigerated. Can be served warm or chilled.

Chocolate Raspberry Sauce is good for pancakes, oatmeal, ice cream, French toast, or a Daiya Cheezecake-- very delicious concoction by the way.
Rich, creamy cheezecake slice greeted in a chocolaty flair topped with bonus plump raspberries.
Little raspberry flickers make all things perfect.

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