Chocolate sauce has a reputation for being particularly delicious but also very sugary and not usually vegan. I want to share with you an alternative to traditional chocolate sauce that is no where near as sugary but tastes equally as rich and indulgent. It tastes amazing when eaten warm or chilled and is very versatile- you can eat it with strawberries, dip in your favourite biscuits or pour it over a moist brownie.
I have been meaning to post this recipe for ages, but never seemed to get round to it. When Spice Sanctuary got in contact, I knew that their Sweet Delight blend would work so well with this rich, thick (almost custardy) vegan chocolate sauce, so I set to working making and photographing the recipe.
Spice Sanctuary say that “Sweet Delight is one of the only organic breakfast blends on the market and has been formulated to actively help reduce sugar and sodium intake, especially in the most important meal of the day. With the use of the best grade Cinnamon and Coorg Bold Cardamom, the blend delivers a natural sweetness to dishes and yet has ingredients that are known to curb sugar cravings and improve digestion. A perfect addition to coffee, smoothies, porridge, cereal, granola, pancakes and more, it also doubles up as a baking ingredient. As a Great Taste Award winner, the judges loved the versatility of this certified organic blend.”
After you have finished drooling over the photos and looking at how simple the ingredients are I challenge you not to make this totally dreamy vegan chocolate sauce.
Totally dreamy vegan chocolate sauce
Serves – totally up to you
0 of your 5-a-day (so I recommend to serve with strawberries)
- 1 cup rice milk*
- 1/2 cup boiling water
- 6 tbsp. cold water
- 3 tbsp. corn flour
- 1 heaped tbsp. cacao powder
- 1/2-2tbsp maple syrup
- 1/2 tsp Spice Sanctuary Sweet Delight
*You can use any milk that you like. I suggest you use one that is quite creamy and naturally sweet so that you don’t have to add much extra sweetener.
- In a medium sauce pan whisk together the milk, boiling water and cacao powder using a small whisk.
- In a separate bowl mix together the corn flour and water.
- Once the sauce starts to boil turn down the heat. Next stir the sauce constantly as you pour in the corn flour mixture. If you don’t keep stirring then it will most likely get lumpy, which you don’t want!
- The sauce will seem watery at first but it will keep thickening if you leave it over the heat and keep stirring. Make sure to stir it evenly and right to the bottom to prevent the corn flour from getting stuck to the bottom of the pan.
- Once you are happy with the consistency add the spices and a small amount of maple syrup. Very carefully taste the chocolate sauce and see if you want to add any more maple syrup.
- Leave to cool slightly before serving or make sure it is totally cooled before you store it in the fridge.
DID YOU KNOW
I realise that my 2previous posts have been about chocolate! It wasn’t planned (maybe I should plan better!), but hopefully you love chocolate and so you will forgive me!