Ingredients
- 500mls hazelnut Mylk or other non-dairy milk
- 1 Tbsp cocoa powder
- 150gms very dark chocolate (I use Whittakers 72% dark chocolate)
- 1/4 cup sugar
- 1 Tbsp tahini
- *Optional for thicker sauce add 1 tsp arrowroot or cornflour with little water
Vegan Chocolate Sauce
Method
- Melt chocolate in a double boiler (bowl over a pot of boiling water) until runny and glossy
- Put mylk, cocoa and sugar into a pot and heat till simmering, add melted chocolate and tahini and whisk until thick
- Simmer for a few minutes
- *Add tsp arrowroot or cornflour mixed with a little water and simmer for 2 minutes if you want a thicker sauce
- This sauce is great with ice-cream or cakes or puddings
- Great to serve with apricot galette from Waitaki Orchard
