This recipe is thick, rich and delicious... a real treat! Unfortunately only one of my three boys agreed, and it wasn't the food-allergy kid. :(
However, I really enjoyed it so I'm keeping the recipe for me. :)
*A few notes first:
- I would not recommend substituting 1:1 on the sugar. To me, sucanat has a completely different flavor and isn't as "sweet" as regular white sugar. If you are going to use plain, white sugar, add slowly and taste as you go.
- Cacao powder and cocoa powder taste different to me as well. Cacao has more of a dark chocolate taste. I don't know if a regular cocoa powder (like Hershey's) would substitute exactly.
1 can unsweetened coconut milk (I use Thai organic)
1 can water
3 Tbsp cacao powder (I use Navitas organic)
4 Tbsp sucanat
1/8 tsp sea salt (I use pink Himalayan)
1 tsp vanilla extract, gluten free
Combine entire can of coconut milk and can of water in a pot. Warm over medium heat.
Whisk in cacao powder, sucanat, and sea salt. (Remember to taste as you go with the sugar!)
Once well combined and warm, remove from heat and add vanilla extract.
Serve warm. Makes approximately 3 1/3 cups.
Recipe linked on Allergy-Free Wednesday