Chocolate Peppermint Sauce | Ann Arbor Vegan Kitchen

1 cup water
1/2 cup date syrup
1/2 cup uncooked cashews
6 tablespoons cacao or cocoa powder
1/4 teaspoon peppermint extract
beneficiant splash of vanilla
sprint salt (non-compulsory)


To a high-speed blender (like a Vitamix), add all elements and mix collectively till tremendous creamy.

Refrigerate till able to serve.

Serving recommendations:

  • For Chocolate Peppermint Sundaes, drizzle sauce over scoops of do-it-yourself vegan ice cream.
  • For Peppermint Scorching Chocolate, stir 4 tablespoons of sauce into 6 to eight ounces of heated nondairy milk.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen