Perfect chocolate sauce for pancakes, ice-creams, fruits and to prepare chocolate mousse!
200ml coconut milk (the best is full-fat, from tin)
100ml cocoa powder
4 tbsp cane sugar (or other sweetener)
1/2 tsp vanilla extract
1/2 tsp sea salt
- Heat the coconut milk and cocoa powder in a saucepan over medium heat to combine. Whisk in sugar, vanilla, sea salt, stirring as you go, until you get a smooth sauce.
- Leave to cool down. Once it’s cooled, transfer into a glass jar and store in the fridge for up to four weeks.