So, there's this contest that is happening over at Fork and Beans that's all about Valentine's Day. The recipes need to be gluten-free and vegan, the more allergy-friendly the better...that's easy-peasy for me. :) So, here's my submission...Chocolate Soup. I've also listed one topping idea to add to the soup, Raspberry Whipped Cream, and it was divine, and I ate way too much of it, and no, I don't regret it. :)
5 cups So Delicious Original Coconut Milk Beverage
1 (10 oz) package Enjoy Life semi-sweet chocolate mini chips
2/3 cup granulated sugar
2 teaspoons pure vanilla extract
1/4 cup tapioca starch mixed with 1/4 cup cold water
Combine the coconut milk, chocolate chips and sugar in a saucepan. Heat over medium heat until the mixture is smooth and just begins to come to a boil. Add in the vanilla and the tapioca starch slurry. Stir until the mixture thickens and is smooth. Remove from heat and ladle into bowls. The fun part is to add the mix-ins and toppings. Top with fresh fruit, crushed gluten-free cookies, chocolate chips, homemade vegan marshmallows, chopped nuts, if tolerated, or Raspberry Whipped Cream (recipe below, if nuts are tolerated).
Raspberry Whipped Cream
Mimic Creme Healthy Top Whipping Cream, whipped according to package directions
10 oz raspberries, mashed
Fold mashed raspberries into the whipped cream until combined, add a generous dollop to the top of the chocolate soup.
This post is also featured on Allergy Friendly Friday.