No commercial chocolate sauce comes anywhere close to this one.
So simple to make, and so versatile. Plus: Dairy-free, and all natural. How can you miss? Serve it on cake or ice cream, dip strawberries and orange slices in it as soon as it cools off, and before it hardens, pour it on cake or spread it on a finished cake as a glaze. Yum!
I urge you to experiment with the gamut of dairy-free milks available at health food stores and better supermarkets.
- 1 cup dairy-free milk, low-fat OK (soy, coconut, rice, almond, oat, etc)
- ½ cup agave syrup, light or dark
- 1½ cups semisweet best quality chocolate chips
- ⅓ cup pure cocoa powder
- ¼ teaspoon salt
- ¼ cup natural non-hydrogenated margarine spread (health foods stores), at room temperature
In a medium saucepan, whisk all but last ingredient until smooth. Turn on the heat to medium, and cook until hot, but not boiling, whisking constantly. Turn off the heat and add the margarine spread, whisking until smooth and glossy, about one minute. The sauce will thicken as it cools. Microwave very briefly it if has thickened too much, or stand the jar in a larger container of warm water. Store refrigerated in a glass jar.