Mexican Chocolate Sauce

Name: Mexican Chocolate Sauce
Yield: Yield: 1 1/2 cups
Ingredients: 1 cup Chocolate Fudge-Almond; 1/4 cup filtered water; 2 tablespoons plus 1 teaspoon maple syrup; 1/2 teaspoon freshly ground cinnamon

By Charlie Trotter and Roxanne Klein

May 16, 2006

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.

Recipe information

Yield
Yield: 1 1/2 cups

Ingredients

1 cup Chocolate Fudge-Almond

1/4 cup filtered water

2 tablespoons plus 1 teaspoon maple syrup

1/2 teaspoon freshly ground cinnamon

Preparation

Combine all the ingredients in a bowl and whisk together vigorously. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.

TagsSauce Mexican Latin American Chocolate Dairy Free Vegan Raw Quick Easy 5 Ingredients or Fewer 30 Minutes or Less No-Cook Cookbooks

Recipe notes

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