In addition to serving this sauce with ice cream, I adore it over my Chocolate Waffles.
Ingredients
- ¾ cup full-fat coconut milk
- 0.33 cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- 2 ounces unsweetened chocolate, finely chopped
- 1 vanilla bean seeds scraped, split lengthwise, or 1 teaspoon vanilla extract
How to Make It
- Place the coconut milk, sweetener, and chopped chocolate in a double boiler or in a heat-safe bowl set over a pan of simmering water. Heat on low heat while stirring just until the chocolate melts, then remove from the heat. Add the vanilla bean seeds and stir to combine.
- Use immediately or let cool, then cover and refrigerate until ready to serve. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. The sauce can be served chilled, or if you prefer, reheat the sauce in a double boiler or a heat-safe bowl set over a pan of simmering water while stirring until warm.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 79 kcal Calories from Fat: 63 kcal |
|
% Daily Value*
|
| Total Fat 7 g 20% |
Trans Fat 0.0 g |
carbohydrates 3 g 2% |
Dietary Fiber 2 g 5% |
Protein 1 g 2% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |