This recipe is my most versatile chocolate recipe. It’s just healthy enough that you don’t have to feel guilty about having it for breakfast, but decadent enough for a most satisfying dessert. While you might not think that coconut whipped cream would be as good, let me assure you that it is. I love chocolate, I crave chocolate really so this recipe is perfect for a spur of the moment chocolate craving. It’s so fast, looks amazing, and is so chocolaty and good. If I’m really in a hurry, I just make the hot chocolate without the extras.
The sun is shining and I’m eating raspberry ice cream in the late afternoon, this day just couldn’t be better. This recipe evolved almost on it’s own. I opened the fridge and there was the Raspberry Sauce I had just made sitting next to the cream. What could I do? I just had to make ice cream, no two ways about it.
I have found this recipe to be really adaptable, from breakfast to dessert. It is really good cold, out of the fridge for breakfast, and absolutely delectable when spooned over Greek yogurt or a cashew cream. I have made it to serve alongside my chocolate tart, and don’t even get me started on how good it is over coconut ice cream. If there happens to be any around after a few days I add the rest to a smoothie for breakfast.
Envision a sticky, chocolatey crust with a satin smooth chocolate filling. I just finished a piece and already I want another. You know how there is that “be good” voice saying “probably better not”. Well, she has nothing to say because this is pretty healthy as far as desserts go. Plus, one bite brings on a chocolate induced silence. Nothing but pure bliss.