We were all quite surprised by the depth of this sauce. I put it down to the coconut sugar, which has a natural caramel taste to it.
Plenty of people love the flavour combination of strawberries and chocolate. That is why this platter of strawberries with a beautiful chocolate and caramel sauce will be highlight at your shindig. It’s a simple but elegant dessert, a great note to end your evening on or welcome the New Year with. It’s refined sugar free, so you know, bonus. Full of antioxidants, this glowing recipe doesn’t have empty calories.
Ahmed dipped some strawberries in the sauce and popped them in the freezer to set and yes, chocolate and strawberries are always fun, so if they don’t all disappear, you know what to do with the leftovers, enjoy them with someone special underneath the mistletoe.
½ cup of coconut sugar
½ cup of water
1tbsp coconut oil
½tbsp cacao powder
1 cup of coconut milk
1tsp vanilla essence
¼tsp Himalayan pink salt
Pinch of cinnamon
In a small pan, on a medium heat bring the sugar, water and coconut oil to a rolling boil and immediately dissolved the cacao powder into it.
Add the coconut milk and vanilla and continue simmer. Add pink salt and cinnamon.
Keep simmering the sauce down until it is thick and glossy. It will take about 20-30 minutes.
Poke toothpicks into your strawberries and arrange them on a platter, serve with the sauce once it has cooled.