This Easy Chocolate Sauce with Raspberries is the perfect accompaniment for pancakes, ice cream, yogurt or desserts. It is gluten free and flexible enough to suit dairy free/vegan diets. You can use either dairy or any non-dairy milk and the butter can be swapped for coconut oil or non-dairy spread.
EASY CHOCOLATE SAUCE WITH RASPBERRIES
I use raspberries a lot in my recipes and usually don’t remove the seeds but this time I made an exception. I wanted this raspberry chocolate sauce to be as smooth as possible. However, there is no need to discard the seeds, you can add them to a smoothie or muffins.
The easy chocolate sauce recipe is moderately sweet but you can use more sugar if you like. If you scroll down to the list of ingredients below you will notice that I’ve suggested using up to half a cup of milk. You may want to use a little less than half if you want the sauce to be quite thick. The sauce is likely to thicken if left standing so just add a bit of milk to get the consistency you want. It’s best served hot.
I usually use cacao rather than cocoa powder in my chocolate recipes but it is perfectly ok to use cocoa instead if you prefer it or can’t get any cacao.
If you love chocolate and raspberry recipes you might enjoy this healthy chocolate french toast recipe (made with frozen raspberries). I also used these ingredients in my quinoa raspberry smoothie bowl recipe. Both are fantastic breakfast/brunch recipe ideas!
The proportions used in this easy chocolate sauce recipe will produce enough sauce to serve 3 fairly hungry people (that’s if you make this sauce to pour over pancakes). But if you make a large batch of pancakes and need more sauce simply double the ingredients.
Here is some easy healthy pancake recipe inspiration to go with this Easy Chocolate Sauce with Raspberries.
This Easy Chocolate Sauce with Raspberries is the perfect accompaniment for pancakes, ice cream, yogurt or desserts. It is gluten free, super easy to make and flexible enough to suit dairy free/vegan diets. You can use either dairy or any non-dairy milk and the butter can be swapped for coconut oil or non-dairy spread.
- 1 cup frozen raspberries
- 2 tablespoons cacao/cocoa powder
- 3 tablespoons sugar
- one-third - half cup milk I used semi-skimmed but you can use any
- half teaspoon corn flour
- half teaspoon vanilla extract
- 1 tablespoon butter or coconut oil
Place the raspberries in a saucepan and cook over high/medium heat for approx. 4 minutes, mashing up with the back of a large spoon and stirring all the time. Transfer into a fine-mesh strainer and press and stir for a few minutes to remove the seeds (you can add the seed mixture to a smoothie).
Place the raspberry sauce back in the saucepan, add the sugar, cacao/cocoa, corn flour and vanilla extract, bring to boil and simmer for 2 minutes stirring with a whisk all the time. Gradually add the milk, whisking all the time, bring to boil, then simmer for a few more minutes. Add the butter, stir and remove from the heat.
Best served hot. If the sauce gets too thick just add a bit of milk.
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MORE BREAKFAST RECIPE IDEAS
Here you will find more easy, healthy and delicious breakfast recipes all in one place. There are ‘sweet’ recipes, savory ones, muffins, frittatas and more.