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Mexican Chocolate Sauce

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

  1. 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.

Reprinted with permission from Raw, by Charlie Trotter and Roxanne Klein. © 2003 Ten Speed Press
TagsSauceMexicanLatin AmericanChocolateDairy FreeVeganRawQuickEasy5 Ingredients or Fewer30 Minutes or LessNo-CookCookbooks
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