This Raspberry Matcha Bliss Chocolate Sauce is the best addition to pancake Sunday! Raspberries, cacao, maca, reishi and matcha - energy and adaptogens in a delicious chocolate sauce. Layer this into your overnight oats or top yogurt, ice cream or anything else you want!
Ingredients
- 1 cup frozen raspberries
-
1.5 tbsp of Matcha Bliss*
- 1 tbsp of cacao (optional)
-
3 tbsp maple syrup (or sweetener of choice)
- 1/2 tbsp cornstarch whisked into 1/2 tbsp of cold water
- 1/2 cup nut milk (I used a walnut/hemp seed mix**)
- 1/2 tsp vanilla extract
- 1 tbsp coconut oil
*If you don't have Matcha Bliss, you can use a mix of 1-2 tsp pure Matcha, 1-2 tbsp cacao powder and 1-2 tsp of your favourite adaptogen powder.
**You can use any type of milk for this, but I love making my own nut and seed milk. I blend 1 cup of filtered water with 1 cup hemp seeds or 3/4 cup hemp seeds + 1/4 cup walnuts in a Vitamix (or other high speed blender) for 2-3 minutes. I use this for all my lattes and recipes.
Method:
Add the frozen raspberries to a saucepan and cook over medium heat while mushing the berries until smooth. Once smooth, add the maple syrup, Matcha Bliss, cacao (if using extra) and the corn starch and water mixture. Bring to a boil and then simmer for 2 minutes to fully cook the corn starch.
Slowly add the milk to the saucepan while constantly whisking the mixture. Bring back to a boil. If your sauce isn't thick enough, you can keep simmering for a few more minutes. Before taking off the heat, add the vanilla extract and coconut oil and stir to combine.
Pour onto your pancakes while the sauce is still warm.
