Healthy sweets sound like a trick, but this recipe from the team at S+P Plant Based Foods is our kind of bamboozle. This decadent chocolate sauce is the pantry staple we all deserve! 

Makes one 16 - 20 ounce jar



  1. Over medium heat in a small saucepan, whisk together coconut milk, coconut sugar, cocoa powder and simmer for 10 minutes.
  2. Whisk in Advieh, salt and coconut oil and simmer for another five minutes.
  3. Remove from heat and store in an airtight container in the fridge.
  4. To serve, drizzle or dump (at least that’s what we do) the spiced chocolate sauce over your favorite vegan ice cream, brownie and top with whipped cream.

Recommended pairings:

  • Whipped Cream: Silk Heavy Whipping Cream is a game changer! It whips just like the dairy counterpart.
  • Cardamom + Pink Pepper Brownies (Warning: Not vegan!)
  • Dairy Free Ice Cream

Photo and recipe provided by S+P Plant Based FoodsInterested in more plant-based cooking? Check out our interview with the duo here.

March 04, 2021

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