Ingredients1 cup of almond mylk (2 : 1 ratio of water to almonds)1 1/3 – 1 ½ cups of Coconut Palm Sugar4 dessert spoons of Freeze dried raw Goji Powder2oz/60mls Cacao Paste/liquor grated or chopped up fine 1oz/30ms raw Cacao PowderPinch of celtic salt – fine ground
Directions:Place all of the ingredients into a blender and blend until smooth. When the sauce is first made it will be warm and slighty runny. It will thicken up as it cools down and once it has chilled it will have a much thicker consistency.
For strawberry dipping room temperature will give the best consistency. This sauce is totally delicious, low glycemic, dairy, gluten free.
Hints: 1. The Palm sugar can be powdered in coffee grinder or blender to ensure smooth sauce.2. If your blender is not powerful enough to blend the cacao paste into liquid you can warm the paste up first by sitting in bowl of hot water
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