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Chocolate Sauce

This decadent chocolate sauce can be made ahead of time and squeezed onto cakes, coffee, fruit, or your favorite nondairy ice cream.

1/2 cup Dutch cocoa powder
1/2 cup light or dark maple syrup
1/2 tsp. vanilla extract
3 Tbsp. soy milk

• In a small saucepan, combine the cocoa powder, maple syrup, and vanilla, stirring until well combined.
• Gently bring to a simmer. Cook for 1 to 2 minutes on low heat, being careful not to burn the chocolate.
• Remove from heat and stir in the soy milk until the sauce is thin enough to pour onto a plate.
• Transfer the chocolate into plastic squeeze bottles for later use.

Makes 3/4 cup