- 1/4 cup 100% pure maple syrup
- 2 Tbsp Cacao or Cocoa powder
- 1 Tsp pure smooth almond butter
- 1/4 Tsp coconut oil
- A very important step to make this sauce is to gently heat the ingredients. We are going to do this by using a double boiler. Heat some water in a saucepan. Once the water comes to a boil, place a heatproof bowl on the saucepan ensuring that the water doesn’t touch the bowl.
- Add the maple syrup and cacao or cocoa powder to the bowl. The gentle heat from the surrounding hot water will ensure that the maple syrup and the cacao/cocoa powder blend together easily. Also, the heat helps the cacao/cocoa powder bloom and makes it even more chocolatey. The blending process may take 1-2 minutes. Keep on stirring until you get a homogenous mixture.
- To the above mixture add the almond butter and coconut oil. Mix well until it all comes together. The coconut oil will not make it taste like coconut but it will provide the sauce with a nice sheen. Take the bowl off the saucepan as soon as the mixture comes together. Let it cool for 10 minutes prior to using it.
- This sauce/glaze can be stored in an airtight container in the fridge for up to 2 weeks. Enjoy it with ice creams, muffins, pancakes or just by itself!
- Ensure that the almond butter smooth, or else it won’t blend in well with the sauce.
- Also I prefer using pure almond butter which means the only ingredient is almond.
- I also prefer using pure maple syrup without any added sweeteners. Just like the pure almond butter, the only ingredient on the container should be maple syrup.
- If the sauce thickens up in the refrigerator then microwave it for 20-30 seconds and you will get the runny consistency again.