Hot rum & coconut fudge sauce
PersonalPoints™ per serving
Coconut and rum extracts flavour the sauce, but to spice things up, replace them with 1 tbsp coconut-flavoured rum, checking in on the SmartPoints. Try this drizzled on angel food cake, or stir a splash into a cup of coffee.
Unsweetened chocolate almond milk
Unsweetened cocoa powder
- In medium saucepan, whisk 1 cup unsweetened chocolate almond milk, 3 tbsp unsweetened cocoa powder, 1 tbsp pure vanilla extract, 1 tsp coconut extract, 1 tsp rum extract, and pinch of salt over medium-low heat and bring to boil, whisking occasionally.
- In small bowl, whisk 1 tbsp cornstarch and 2 tbsp water until cornstarch is dissolved. Whisk cornstarch slurry into saucepan. Let sauce boil until thickened, whisking constantly, about 1 minute. Serve sauce warm.
- Yields 1/4 cup per serving.