Last week, we enjoyed a staycation in our favourite spot in the UK.
We paddled in streams, wandered through the woods, splashed about on the beach and ate a LOT of good food (like, a LOT!). We also went fruit picking, which is one of my favourite things to do with the boys during the summer.
Anyway, as a result, we were left with an abundance of beautiful, tart redcurrants. The boys love to eat them right from the stems, like candy, but for a treat I decided to make them a quick, vegan chocolate dipping sauce to serve alongside it.
This is the result! My Two-Minute Chocolate Dipping Sauce is easy, speedy and delicious – and works perfectly with any berries you may have lying around right now.
I hope you enjoy it!
Two-Minute Chocolate Dipping Sauce
- Makes one batch –
- 1/2 cup coconut milk (can use bottled)
- 2 – 3 tbsp cacao powder (dependant on taste)
- 3 tbsp smooth hazelnut or cashew butter (adjust to thickness desired)
- 1 tbsp maple syrup or sweetener of choice
- 1 tsp vanilla paste
- Pinch salt
- Place the coconut milk into a blender with the cacao and process until combined. Add in the cashew / hazelnut butter, along with the maple syrup, vanilla and salt and blitz until smooth. Add in more nut butter for a thicker sauce. Store in the fridge until ready to serve – I like mine with fresh berries!