Rich coconut milk and maple syrup form the silky base of this deep, glossy chocolate sauce, whisked with cocoa powder until every streak dissolves into a smooth, velvety pool. Melted chopped chocolate and a touch of coconut oil bring that irresistible glassy sheen, while a splash of vanilla and a pinch of salt round out the flavor beautifully. It comes together in one small saucepan in just minutes, coating the back of a spoon in a slow, thick ribbon that's perfect for drizzling over ice cream, fruit, or straight off the spoon. This one is a great fit for a gluten free kitchen, no special equipment or tricky technique required. Store any extra in a jar and gently rewarm for that same pourable, glossy texture every time.
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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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