Ingredients:

• 1/2 cup Sugar, raw, unrefined
• 1/4 cup Unsweetened cocoa powder
• 1/4 cup Water
• 1 cup Chocolate Almond Breeze®
• 1 cup Corn syrup
• 4 oz Semi-sweet chocolate, chopped, divided
• 1 tbsp Vanilla extract

Preparation:

Whisk sugar, cocoa, salt and water together in medium saucepan. Bring to a boil over medium heat. Remove from heat. Whisk in Chocolate Almond Breeze®, corn syrup and half of the chocolate. Return to medium heat and stir frequently until chocolate becomes thick, sticky and reaches 225 degrees on candy thermometer, about 8 - 10 minutes. Remove from heat and immediately stir in remaining chocolate and vanilla extract.

Yield: 2-1/2 Cups.

Prep time 5 minutes. Cook time 10 - 15 minutes.

Refrigerate. Orange, mint or other flavors can be added to this chocolate sauce. This sauce can be made with milk chocolate or bittersweet chocolate as well. Serve over lactose-free ice cream, pound cake or fruit.

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