Easy Chocolate Sauce with Raspberries
This Easy Chocolate Sauce with Raspberries is the perfect accompaniment to 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.
Prep Time 4 minutes
Cook Time 10 minutes
Total Time 14 minutes
Servings 4 people
- 1 cup frozen raspberries
- 2 tablespoons cacao/cocoa powder
- 3 tablespoons sugar
- one-third - half cup milk, any, 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 the mixture into a fine-mesh strainer, place over a bowl 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.