Ingredients

The following ingredients have 1 Servings
  • 1/2 cup (48g) unsweetened cocoa powder
  • 1/2 cup (160g) pure maple syrup
  • 1/4 cup (60g) plant-based milk of choice
  • 2 tablespoons (32g) creamy nut butter of choice (I used almond)
  • 1 teaspoon (5g) vanilla extract
  • 1/8 teaspoon fine salt

Instruction

  • In a medium bowl, combine all of the ingredients and whisk really well until fairly smooth. Place in the microwave for 30 seconds. This is just to melt the cocoa powder so it dissolves.
  • Whisk again really well until completely smooth and no bits of cocoa or nut butter remain.
  • Heating it will make it a quite runny at first, but set aside for 15 minutes or so and it will thicken up.
  • Store in the fridge. It will thicken in the fridge into a luxurious almost ganache fudge texture, so just set out at room temperature for a bit and whisk well before you know you will want to use it. I would be careful about heating it each use or you may burn the chocolate.
  • Use over fruit, oatmeal, ice cream, desserts, or my Vegan Whole Wheat Chocolate Muffins.