Makes 8 2-Ounce Servings This is a terrific dairy-free chocolate sauce. It has a multitude of uses. Serve warm as a dipping sauce for fresh fruit and berries, using fondue skewers. Or serve warm as a dipping sauce for one of the biscotti recipes in this book. It's also a great topping for a soy ice cream sundae. Makes 2 Cups.
	Ingredients: 1 cup sucanat sugar 1/2 cup unsweetened cocoa 1 cup low-fat vanilla soy milk 1 tablespoon arrowroot
	Instructions: 1. In a small, heavy-duty saucepan, combine the sucanat, soy milk and cocoa and bring to a boil. Reduce the heat and simmer for 4 to 5 minutes, stirring with a wire whip to avoid burning. Mix the arrowroot with 1 tablespoon of water, add to the cocoa mixture and continue to cook for 2 to 3 minutes. 2. Serve heated or at room temperature. Store in the refrigerator for up to 2 weeks in an airtight container.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony Shop