Vegan Chocolate Syrup

June 13, 2011

vegan chocolate sauce

 Vegan Chocolate Syrup

Now on to healthy plant-based food. When you really need a treat, this vegan chocolate syrup is to die for. It is from the queen of “queen of vegan desserts”, Fran Costigan's and her book called Dairy Free Desserts.

I think this is the only book you will ever need for vegan desserts.

Hope you enjoy this vegan chocolate syrup as much as I did.  Wishing you a peaceful, compassionate and dairy-free week.

VEGAN CHOCOLATE SAUCE
 
From the amazing great food - dairy-free dessert cookbook by Fran Costigan (thanks to Meghan for sharing this - even my non-vegan husband loved it and a little goes a long way)
Author:
Recipe type: Dessert
Ingredients
  • ½ cup water
  • ¾ cup unsweetened dutch-process cocoa
  • ½ cup light natural cane sugar
  • ¼ tsp salt
  • ½ cup maple syrup
  • 1 tbsp canola oil
  • 1 tbsp vanilla extract
Instructions
  1. Pour the water into a small saucepan and bring to a boil - remove from the heat
  2. combine the cocoa, sugar, and salt in the bowl of a blender or food processor. Pulse a few times to mix. With the motor running, pour 6 tbsp of the hot water through the feed tube. Stop the blender or food processor, and clean the sides with a rubber spatula. Add the maple syrup, oil and vanilla. Process about 2 minutes until smooth.
  3. Pour the sauce into a jar with a lid. Refrigerate the sauce for up to one week, or freeze for up to one month.
Notes
The sauce will be thin. Make it as thick as you want with the amounts of water but the sauce will thicken slightly after chilling in the refrigerator. I love to throw a banana in the freezer for 10 minutes - after is chilled, cut it up - add to bowl and drizzle with chocolate sauce. The texture is very ice cream like and delicious. Also, drizzle on strawberries.

 

 

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2 thoughts on “Vegan Chocolate Syrup

  1. Love the recipe for chocolate syrup. I use a little on my frozen banana puree. ( Although I do omit the canola oil). Canola oil is 100% highly processed fat. If we are worrying about heart disease and type 2 diabetes, we should not be using it at all. It hurts your endotheial cells,(refer to book, Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr., MD). The recipe is perfectly fine without it. Thank you!

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