Chocolate Sauce (GFCF)

It is important that the coconut milk is as thick as possible to ensure proper consistency and thickening as it chills. It also makes a great ice cream (see instructions). To make mint chocolate, add 1 teaspoon of pure mint extract after all the other ingredients are combined and fully incorporated.


1/2 cup thick coconut milk or coconut cream
2 tbsp. cocoa powder
1 tbsp. honey, warmed until runny


Using a whisk, mix the cocoa powder into the coconut milk. Add honey. When the honey is added, ensure that all the ingredients are thoroughly mixed. It should have a relatively thick consistency, although the warmth of the honey may cut its thickness initially. Use as is, or chill in the fridge until it’s to the consistency of a spread (use as icing) or freeze to make ice cream.


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3 thoughts on “Chocolate Sauce (GFCF)

  1. I can’t believe how fast that is! I use chocolate chunks from the bulk foods and have to sit and melt it all down and pray it doesn’t burn if my mind wanders 🙂 It looks really good and light as well. I just saw it on youtube and I am for sure going to make it. Thanks! 😛

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