Vegan Chocolate Sauce (Makes 3/4 to 1 cup. Serves 6-8)
Serve over ice cream or cake, or swirl into a blended non-dairy milkshake. The sauce can be refrigerated in a covered container for up to 2 weeks. It will thicken when chilled; stir in 1 to 3 tablespoons water or non-dairy milk to loosen the consistency.
1/2 cup plus 1 tablespoon water
3 tablespoons maple syrup, or more as needed
1/2 cup plus 1 tablespoon Dutch-processed cocoa powder
2 tablespoons finely chopped vegan bittersweet or dark chocolate (may substitute cocoa butter)
Pinch sea salt, or more as needed
1 teaspoon vanilla extract
Combine the water, maple syrup, cocoa powder, vegan chocolate and salt in a small saucepan over medium-high heat.
Bring just to a boil, whisking to incorporate.
Reduce the heat to medium-low; cook for 5 minutes until thickened, whisking often.
Remove from heat and stir in the vanilla extract.
Taste and adjust the flavour as needed, adding more maple syrup for sweetness or consistency; more salt for flavour balance; or more cocoa powder (the latter, by the teaspoon) for more intense chocolate flavour.
Use right away as a hot chocolate sauce, or cool and transfer to a lidded container and refrigerate, for up to 2 weeks.
Recipe adapted from a recipe at MinimalistBaker.com
The Washington Post