Keep a jar of this versatile, delicious, and virtually fat-free sauce in your refridgerator; I am sure you will think of many ways to use it. I like to drizzles a few spoonfuls over puddings, cakes, and nondairy desserts (eating it directly off a spoon is an option!).
Yield: 1 and 1/2 cups
1/2 cup water
3/4 cup unsweetened Dutch-process cocoa
1/2 cup light natural cane sugar
1/4 teaspoon salt
1/2 cup maple syrup
2 tablespoons canola oil
1 tablespoon vanilla extract
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 tablespoons 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 1 minute, until smooth. The sauce will be thin.
3. Pour the sauce into a jar with a lid. Refridgerate the sauce for up to one week, or freeze for up to one month.
Copyright 2007 © by Fran Costigan. All rights reserved.
Published On: February 11, 2008