Skinny Coconut Oil Chocolate Sauce Recipe
8 oz dark chocolate (we prefer imported from Belgium)
1 Tbs Skinny Coconut Oil
¼ Tsp Pure Vanilla Extract
⅛ Tsp Nutmeg (We prefer the whole nutmeg seed, grated with a metal zester)
⅛ Tsp Cinnamon (We prefer Vietnamese)
2 Tbs Raw Honey
Over a double boiler brought to a slight boil, keeping the heat as low as you can for nutrient retention, melt the chocolate. As it melts, add the rest of the ingredients and whisk, whisk, whisk continuously until the sauce is melted.
Serve immediately. Store in glass jar in refrigerator.
To rewarm, (as it will solidify when cold) place the glass jar in warm water until the chocolate sauce melts. The sauce will not change in flavor or consistency when reheated or returned to the refrigerator.
Perfect for dipping fruit, drizzling over ice cream and pancakes, scooping into coffee or however your hearts desire!