A piece of fruit is a great option for a sweet Paleo snack, but sometimes a cup of berries just isn’t going to cut it. Add a bowl of chocolate into the mix and we’re moving in the right direction. This Paleo take on classic chocolate fondue hits the spot and satisfies those annoying sweet cravings. It’s foundation is coconut milk, so it’s dairy-free and sweetened with honey. Kids love it and they can choose a variety of dippers – strawberries, bananas, or even Paleo chocolate chip cookies (a revelation stumbled upon by my husband).
If you want to make a batch for a party, you can reserve half of the cooked creme and omit the cocoa powder for a strictly vanilla coconut version. A duo of dips always seems more complicated, but it’s really just a matter of leaving out an ingredient!
Yield: 16 oz.
2 cans coconut milk (14 oz. each)
1/2 c. honey
1 oz. cocoa powder
2 T. vanilla
1. Combine coconut milk and honey in a medium sized heavy-bottom saucepan.
2. Bring to a full boil, then reduce heat to low.
3. Stirring occasionally, cook 40-60 minutes, or until it has reduced by nearly half and is the consistency of thick cream.
4. Whisk in cocoa and vanilla, stirring to combine.
5. Taste and add honey if it isn’t to your desired sweetness.