Mexican Chocolate Sauce with Pineapple
3/4 cup almond milk
1/4 cup of dried dates, chopped
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 chipotle powder
1/2 cup cocoa powder (dark, unsweetened)
1 fresh pineapple, peeled and cut into chunks or spears for dipping
- In a small pot, combine almond milk, dates, vanilla, cinnamon, and chipotle powder. Bring to a boil, and then promptly reduce heat to a simmer for 2 minutes.
- Transfer to blender and blend with cocoa powder until smooth.
- Serve slightly warmed with pineal chucks or spears. ADAPTED FROM: “Plant-Powdered Sweets & Treats” Dr. Amanda Levitt.