Bittersweet Chocolate Sauce

This yummy sauce is great over any vegan ice cream of your choice, whether soy, rice, or coconut milk-based. It's also great for dipping fruit! I particularly liked with with strawberries.

The original recipe called for a mere 2 tablespoons of evaporated milk. If you're not vegan, that's easy to get from a can, but since as a vegan you need to evaporate your own soy milk, I'm tempted to tell you to skip it - just use 2 tablespoons regular soy milk. However, I went the extra step because I admit I find the process rather fun - and leftovers work well in any number of dessert recipes, or make a great 'creamer' for coffee!

To evaporate soy milk: place 3 cups plain soy milk (such as Silk) in a saucepan. Cook over medium-low heat until reduced to 1 and 1/2 cups, stirring constantly (it will take about an hour and a half). If you're not up for that long haul, then just use regular soy milk below.

To make the sauce: in a saucepan, combine 1/2 cup light-colored corn syrup (try the one from Wholesome Sweeteners), 6 tablespoons cocoa powder, 1/4 cup water, 2 tablespoons raw sugar, 2 tablespoons evaporated soy milk, and just a dash of salt (I probably added a tinge too much - closer to 1/8 teaspoon).

Bring to a simmer over medium heat, then turn down the heat just a notch and continue to simmer for 6 minutes, stirring occasionally.

Remove from heat and stir in 1 teaspoon vanilla extract. Cover and chill - the sauce will be thin when you remove it from the burner, but will thicken considerably as it cools.

This sauce will keep for up to 2 weeks in an airtight container in the fridge. 2 tablespoons are 80 calories. Double the quantities above to make a bigger batch!


Cost:
$0!
Everything was in my pantry - I love it when that happens.