In a small pot, bring the unsweetened soy milk, sugar and cocoa to a gentle boil over medium heat, stirring constantly, and cook 3 minutes, until the sauce thickens slightly.
StoveSmall saucepan
2
Add the canola oil, vanilla and salt and stir until the canola oil melts.
3
Let cool slightly: the sauce thickens more as it cools. Transfer to a covered jar and keep in the fridge up to 2 weeks, and warm before serving.
Jar
308calories
4 gprotein
56 gcarbs
9 gfat
● protein 5%● carbs 69%● fat 25%
Per serving (130 g), of 4 servings
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⚖ About the ingredients
Milk: measured in cup in this recipe: 1 cup = 244 g · 60 kcal per 100 g · More about Milk →
Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Cocoa: measured in cup in this recipe: 1 cup = 86 g · 228 kcal per 100 g · More about Cocoa →
Butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Butter →
Vanilla: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Jar· Also works: Storage container (None)
By the steps, as the recipe is built now: another version or addition can change the list.
