Rich coconut milk and pure maple syrup form the silky base of this sauce, whisked over gentle heat until it turns glossy and just barely steams. Sifted cocoa powder deepens the color and flavor, while chopped chocolate melts right in for that thick, spoon-coating texture you want drizzling over ice cream or fruit. A touch of coconut oil rounds out the shine, and a splash of vanilla at the end brightens the whole thing before it settles into a smooth, pourable ribbon. It keeps beautifully in a jar in the fridge, ready to be warmed back up whenever a chocolate craving hits. This one is a genuinely great fit for a dairy free kitchen, no asterisks needed.
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Combine the coconut milk and maple syrup in a small saucepan over medium-low heat, whisking until the mixture is smooth and just beginning to steam, about 2 minutes.
Sift the cocoa powder into the pan and whisk constantly until fully incorporated and no dry streaks remain, about 1 minute.
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