AGAVE-SWEETENED CHOCOLATE GLAZE
For those of us who prefer to sweeten with agave, this glaze, which can also moonlight as a dipping sauce, is a godsend. You'll need to store it at room temperature to prevent it from getting too thick.
Yield makes about 1 3/4 cups
Number Of Ingredients 7
Steps:
- Combine the coconut milk, agave nectar, rice- or soy-milk powder, cocoa powder, and vanilla in the bowl of a food processor and blend on medium speed for 1 minute. While the processor is running, gradually add 1/2 cup of the coconut oil and 1/2 tablespoon of the lemon juice and blend until thoroughly incorporated. Add the remaining 1/4 cup coconut oil and 1/2 tablespoon lemon juice and process for 1 minute more. The glaze can be stored, covered tightly, at room temperature for up to 4 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love