Chocolate or Carob Sauce

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This sauce is really easy to make and keeps well in the fridge.  It has a yummy flavor and is delightful on nice cream.  For the vegan it is a lovely alternative to regular chocolate sauce from the store.  Mix some up for your next banana split or ice cream pie!

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There are so many fun ways this sauce can be used.

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Chocolate Banana-Cream Crepes.

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Chocolate pudding squares.

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Chocolate stack cake.

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Ice cream fruit pie.

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Cocoa and carob powder both work well, but if you use cacao powder, it is stronger and more bitter and also can affect the thickness, so you would probably want to use less.

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Chocolate or Carob Sauce

Prep Time – 5-8 minutes
Ingredients:

Option 1:

1/4 cup real maple syrup

3-4 tbsp roasted carob or cocoa powder —adjust to your personal taste

1 tbsp very smooth & creamy nut butter, coconut cream*, or nondairy milk powder**

3/4 tsp vanilla

powdered sugar**, opt.

Option 2:

1/2 cup unsweetened almond milk

3 1/2 Medjool dates –– The date sizes can vary resulting in a thinner or thicker drizzle which you can adjust with the milk.

2 tbsp cocoa or carob powder

1 tbsp maple syrup

3/4 tsp vanilla

 

Instructions:

Option 1:

  1.  For best result if using powdered sugar, you may want to shake it through a small mesh strainer to remove any lumps.
  2. WHISK together all ingredients until smooth.  Sometimes a little powdered sugar will make it just the right thickness if you are doing a drizzle off the end of a spoon for decorating a dessert.
  3. STORE in Refrigerator in covered container. If you are using for a decorative drizzle, be sure and bring it to room temperature ahead of time. Don’t use a microwave for this as it will be too runny.

Option 2:

  1.  If needed, soften dates in microwave for a few seconds or very hot water for 5 minutes, then drain.
  2. Combine all ingredients in very small blender cup and blend well to eliminate any date texture . If you do not have a small blender, you can double the recipe and freeze the leftovers for another time.
  3. This sauce can be used immediately but will thicken up even more after refrigeration.  According to your taste, you can adjust the thickness with additional milk and the sweetness with the maple syrup.
Notes:

*For coconut cream, chill a full-fat can of coconut milk for several hours (I routinely keep a can or two in the fridge for recipes that require chilling). Open the can and remove the thick portion or drain off the runny portion. Reserve the thick portion for the “cream”. Both the liquid and the thick cream store well in the freezer until needed.

**If cocoa powder, powdered nondairy milk, and/or powdered sugar seem to remain gritty (I have never had this happen) you can always heat it briefly in the microwave and stir to incorporate; then cool to thicken.