A recipe for a silky, sweet, chocolatty, low-calorie, all-natural, vegan, paleo, gluten-free and very easy to make Chocolate Sauce!
Whisk the corn starch and the milk in a saucepan until the starch dissolves. Add the cocoa powder and the sugar and whisk well, until the cocoa dissolves in the milk. You can also use a hand-mixer to whisk the ingredients.
Set the saucepan over a low flame and bring to boil, stirring occasionally. Let the sauce boil for a few minutes until it thickens. Keep stirring it as it boils.
Take the sauce off the heat and pour it into jar. The sauce will thicken as it cools.
* I love using the cashew milk the most to make this sauce because it's thicker and creamier than most other milks, being at the same time one of the lowest in calories (40 cal/cup compare to 60 cal/cup for almond milk and 100 cal/cup for coconut milk)
*If you want your sauce to be darker and fudgier just sub some of the regular cocoa powder with the Dutch pressed cocoa.
*To make this sauce I used Erythritol, a naturally-derived sugar-free, 0 calorie sweetener.