Easter may have come and gone, but that doesn’t mean it’s too late for a chocolate fix! This one is the perfect warmer for the cooler weather.
2 cups coconut milk
1 tsp vanilla
1 generous sprinkle of cinnamon
3 tsp coconut sugar
2 heaped tbsp cacao
1 heaped tsp tapioca flour (arrowroot)
½ tsp salt
1 tsp mesquite (optional)
Bring the coconut milk, vanilla and cinnamon to a simmer in a small to medium sized saucepan, over medium heat.
Meanwhile, in a small bowl, place the coconut sugar, cacao, tapioca flour and mesquite (if using) and the salt.
Pour a small amount of milk into the small bowl with the cacao mixture and stir until smooth.
Transfer this smooth chocolate mixture into the saucepan with the rest of the milk. Stir well and add in the chocolate.
Bring the mixture to the boil and allow to bubble for about 3-5 minutes or until it reduces to your desired thickness, stirring occasionally.
I love mine with a dollop of coyo!