This is a great all-purpose chocolate sauce to drizzle on desserts or ice creams. It's superb as a dip for summer fruits like strawberries, apricots, and peaches, though I think it’s especially divine with slices of autumn's crisp apples and fragrant pears.

If you’ve prepared the sauce in advance, you might need to warm it up again before serving, since coconut oil solidifies below 76 degrees. I think it’s easiest to store it or bring to a party in a glass Mason jar; that way you can easily slip it into a pot with a few inches of water over very low heat to gently warm it up before pouring it into a pretty bowl to serve with the fruit or whatever else you’ve brought to dip! 🍎 🍐 🍓

Chocolate Dipping Sauce •

1/3 cup coconut oil, melted just till liquefied and cooled for 10-20 minutes if possible

½ cup plus 2 tablespoons cacao powder

1/8 teaspoon vanilla powder, or ½ teaspoon vanilla extract

a couple of big pinches of sea salt

2 tablespoons raw honey, or more to taste

In a bowl, add everything but the honey and use a whisk to slowly mix together till smooth and silky. Mix in the honey and taste for sweetness, adding a touch more if desired. Serve in a pretty bowl surrounded by fruit to dip, or drizzle over another dessert creation.

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