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Chocolate Sauce

1 Cup cacao powder
1 Cup agave nectar
1 Cup coconut oil, melted
1/4 Cup water, more or less
Blend the first two ingredients.
Drizzle the coconut oil into the running blender.
Slowly add water to reach desired consistency.
Store at room temperature.
Serving possibilities are endless here including over banana ice cream, waffles, fresh organic berries, a date stuffed with an almond.
Place in a squeeze bottle and use it to decorate dessert plates.