1/2 tp 3/4 cups
1⁄2 cup coconut oil, refined, melted
1⁄4 cup cacao powder
1⁄2 teaspoon vanilla
2 tablespoons raw agave syrup
1 teaspoon maple syrup
1⁄8 teaspoon cinnamon
Place all of the ingredients in a blender jar. Blend on high speed until smooth and creamy.
Pour the chocolate mixture into a squeeze top bottle.
This chocolate sauce will freeze almost instantly. That makes it great for a chocolate shell “topping” on ice cream and other frozen treats. You can also dip frozen fruit in it! Keep in mind that it will be soft at room temperature, so it can be messy to use for non-refrigerated items.