April 02, 2014 1 min read

 I had a bit of Earl Grey ice cream in the fridge from Bootleg Creamery and decided chocolate sauce would be the perfect pairing*. I found this simple recipe from Tyler Florence and decided to make it vegan cause we had no dairy in the house. The addition of coconut/almond milk and coconut oil give it a slight coconut taste. YUM. Perfect for drizzling on ice cream (yup), into coffee, on strawberries, or spooning directly into your mouth. Enjoy!

Ingredients:

  • 8 oz bittersweet dark chocolate, chopped
  • 1 tbsp coconut oil
  • 1 cup coconut/almond milk

Gently warm coconut/almond milk with the coconut oil on low heat. Once oil has melted, add chopped chocolate and stir continuously until chocolate is almost 100% melted, pull from heat and continue to stir until no chocolate chunks remain. Let sauce cool to room temp. If you don’t finish it in one sitting, keep in airtight jar in fridge for up to 7 days.

*possibly a future soap flavor, it was that good.


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