This easy chocolate sauce is sooo good! And it’s versatile too.
Sweetened only with dates, it’s yummy over homemade ice creams (like Very Vanilla Ice Cream, Mocha Ice Cream, or Chocolate Cacao Ice Cream).
AND it’s fabulous stirred into a cup of steamed nondairy milk for the best hot chocolate ever!
Hope you love it!
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The Plant-Based for Life Cookbook
Available online through Amazon and Barnes and Noble!
CHOCOLATE PEPPERMINT SAUCE
1 cup water
1/2 cup date syrup
1/2 cup raw cashews
6 tablespoons cacao or cocoa powder
1/4 teaspoon peppermint extract
generous splash of vanilla
dash salt (optional)
Instructions
To a high-speed blender (like a Vitamix), add all ingredients and blend together until super creamy.
Refrigerate until ready to serve.
Serving suggestions:
- For Chocolate Peppermint Sundaes, drizzle sauce over scoops of homemade vegan ice cream.
- For Peppermint Hot Chocolate, stir 4 tablespoons of sauce into 6 to 8 ounces of heated nondairy milk.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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