- Prep-time: / Ready In:
- Makes 2 cups
- Serving size: ½ cup
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This silky smooth vegan chocolate sauce from Chef Bai (aka Bailey Ruskus) has a rich chocolate flavor thanks to cacao powder, homemade almond milk, and pure maple syrup to sweeten. “For a long time, breaking up with dairy meant breaking up with milk chocolate,” Chef Bai writes in her new cookbook, Breaking Up with Dairy. “FINALLY, we get to have our milk chocolate.” The vegan chef says she stores this sauce in a squeeze bottle and drizzles it on nice cream, cakes, and more. It also makes a great dip for fresh strawberries, bananas, and other fruit. Try the recipe and check out our Q&A with Bai here!
Gluten-free version: This recipe is gluten-free if you use certified gluten-free oat flour.
Chef Bai’s No-Strain Almond Milk
For the best results, Chef Bai recommends making your own almond milk from scratch using her easy, no-strain recipe: Combine 4 large pitted Medjool dates, ¾ cup raw almonds, ¼ teaspoon salt, and 4 cups water in a high-powered blender and blend on high speed for 1 to 3 minutes. Pour into a Mason jar and refrigerate. Enjoy within 5 to 7 days.
If using store-bought milk: Please note that if using store-bought milk and opting for an unsweetened variety, your sauce may not be quite as sweet as if you used Chef Bai's No-Strain Almond Milk recipe above. You can dial up the maple syrup slightly to help account for this.
By Chef Bai,
Ingredients
- 2 cups No-Strain Almond Milk (recipe above) or store-bought plant-based milk of your choice*
- ¾ cup unsweetened cacao powder
- ¼ cup pure maple syrup
- 2 teaspoons oat flour
Instructions
- Combine all ingredients in a medium-size saucepan over medium-low heat, and whisk well. Cook, stirring periodically, for 13 to 15 minutes; if at some point it gets too hot and bubbles over, just lower the heat a bit and whisk to reduce the bubbles. It will reduce a bit and thicken as it cooks. Remove from the heat and let cool completely. Store in an airtight container in the fridge for 7 days. This will thicken a bit once refrigerated but will still pour beautifully once it’s chilled.
Per serving (½ cup): 86 calories, 15 g carbohydrates, 2.4 g protein, 1.7 g total fat, 0 g saturated fat, 0 g cholesterol, 4 mg sodium, 2.3 g fiber, 8 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(5 from 2 votes)The key to Chef Bai's no strain almond milk recipe is to use slivered almonds.