dairy-free white chocolate sauce

dairy-free white chocolate sauce

By
From
Guilt-Free Nice Cream
Makes
360ml
Photographer
Jacqui Melville

Ingredients

Quantity Ingredient
220g cacao butter
120g raw macadamia nuts, roughly chopped
60ml coconut nectar or agave syrup
1 tablespoon tinned coconut milk, chilled, plus extra if needed

Method

  1. Simply blitz everything together in a food processor. Add a little more coconut milk if you need it runnier. Best served instantly, as a lovely glaze, but can keep for up to a month in the fridge.
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