It’s officially fruit season!! I love being able to go to the farm and pick fresh berries, and I love it when I can find local, organic fruit at the grocery store. This is also the time of year when fruit – especially berries – can be very affordable.
For The Allergy-Free PantryI created basic sauces and toppings, including Caramel Sauce and Chocolate Syrup. This Blackberry Chocolate Sauce is not as thick, but perfect for an ice cream topping or cake filling!
Blackberry Chocolate Sauce
6 ounces blackberries
2 tablespoons Wholesome Sweeteners Natural Cane Sugar
2 tablespoons Wholesome Sweeteners Organic Light Corn Syrup
2 tablespoons chocolate hemp milk
½ teaspoon vanilla extract
¾ cup chocolate chips
Combine the blackberries, sugar, and corn syrup in a medium non-reactive saucepan. Let it sit for 15 minutes. Heat on low for about 15 minutes, stirring occasionally, until the berries are softened and have changed to a deep magenta color. Add the chocolate hemp milk and vanilla. Increase the heat to medium. Remove the pan from the heat when the mixture reaches a low boil. Stir in the chocolate chips and stir vigorously until combined. Chunks of blackberry should be evident in the sauce. Let it cool completely and then transfer to a covered jar and refrigerate for up to one week.
The taste of the sugar really comes through in sauces making it the perfect time to break out the “good” sugar.
Disclosure: Wholesome Sweeteners provided me with complementary samples of their products to try.