Chocolate sauce pot
Super easy and gives you a chocolate hit. The rice syrup is used because it doesn't have the addictive quality that regular fructose filled sugar has. Use this as a sauce over happy pancakes, or chill in small ramekins.
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Servings 6 small ramekins
- 60 g butter dairy free replacement-coconut oil
- 40 g cocoa powder
- 120 g Biona rice syrup
- 300 ml double cream dairy free replacement- coconut cream
- 1 tsp vanilla essence sugar free
Put the butter, rice syrup and cocoa into a small pan.
Over a medium heat, stirring continuously, melt them together to form a sauce.
Pour on the cream and stir well to combine.
Remove from the heat and add the vanilla essence.
Serve immediately over fruit.
Cool slightly to pour over happy pancakes.
Pour into small ramekins and chill for individual pots.
Store in a container in the fridge for up to 2 weeks. Some crystallization/ white residue might form on the surface, but this will disappear when re heated.