There's nothing quite like a lovely chocolate sauce to drizzle over a dessert and this raw version is so simple to make. We chose a selection of fresh pineapple, mango and nectarine, but you could equally use this over raw ice cream.
Ingredients
- 4 tbsp raw cashew nuts
- 4 tbsp raw cacao powder
- 3-4 tbsp Sweet Freedom
- 1/2 cup water
- 1-2 tbsp virgin coconut oil, melted
Method
- Place the cashew nuts in your blender and grinder to a powder
- Add all the other ingedients and blend steadily for a minute or two
That's it!
Variations
If you wanted a warm chocolate sauce, say to drizzle over raw ice cream, simply gently heat your sauce over a ban marie.
You could make a thicker sauce by using less water, or replace some of the water with more coconut oil.
For a healthy dairy-free chocolate mousse, make triple the quantity, place in to four wine glasses or ramikins and leave it to set in the fridge before serving.
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