Hot Chocolate Fudge Sauce
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 servings
Ingredients
- 200 ml (1 cup) coconut cream or use the separated coconut cream from the top of an unshaken 400ml can of coconut milk
- 25 g (1/4 cup) cacao powder
- 45 g (1/4 cup) erythritol
- 1/4 tsp cinnamon
- 1/4 tsp pink himalayan salt
- 60 g (2 oz) coco polo dark chocolate sugar-free
- 60 g (2 oz) grass-fed butter
Instructions
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In a saucepan bring the cream, cacao powder, erythritol, salt, and half of the chocolate to a boil.
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Reduce the heat to low, being sure to maintain a low simmer, and cook for 5 minutes, stirring frequently.
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Remove the pan from the heat and stir in the remaining chocolate, grass-fed butter (or coconut oil and cacao butter).
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Stir until smooth and glossy.
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Leave to cool for 20 minutes to thicken, before serving. Store in an airtight jar in the refrigerator for up to 2 weeks.
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To reheat simply place your jar in a bowl of boiling hot water for 3-5 minutes to loosen the sauce until it is pourable - you still want it to be thick & fudgy
Recipe Notes
NUTRITIONAL INFORMATION
per serving: total carbs 1.6g | protein 1.9g | fat 10.7g
