24 September In Chocolate by Melanie Gulliver
- 1 cup cacao powder
- 1 cup maple syrup/ agave syrup
- pinch salt
- 1 1/2 tbsp vanilla extract
- 3 tbsp melted coconut oil
- Blend all ingredients except the coconut oil together. Add the coconut oil while the blender is still running. Store in a jar in the fridge until you need to use it. If it has thickened, soften it down by warming over a bowl of boiling water.
Wonderful served with our Easter swirled chocolate cheesecake!
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