I don’t like using the term “food weaknesses”, but there are select circumstances where nothing else will do justice. One example is my relationship with the Banana Pudding from Magnolia Bakery in New York City. In order to stop myself from eating an entire quart container in one sitting, I had to pour dishwashing detergent on it…this is after fishing it out of the trash can.
Another example is the chocolate fondue course at the Melting Pot. Actually, the Melting Pot experience in general, but there’s just something about access to an entire pot of liquid chocolate that causes my rational brain to malfunction. I inevitably leave feeling ill.
This is, in large part, due to quantity. However, I’m also convinced that it’s also due to the dairy and refined sugar laced throughout this cheesy, chocolatey, melty meal. I don’t frequent the Melting Pot anymore, but I do still get a hankering for fondue every now and again.
Enter, Vegan Chocolate Fondue. Made with dairy-free dark chocolate and nut-milk, this recipe shouldn’t leave you with a food hangover or with worsened cravings. I also include Maca powder, which helps regulate blood sugar and has a malty flavor that pairs well with chocolate.
I served this recipe for my most recent Vanderbilt cooking class, and it was such a hit that the kids asked for it again for our final class!
Vegan Chocolate Fondue
- 1 ½ cups milk of choice (I used a homemade sunflower milk, but almond or coconut is great too)
- ¼ cup cocoa powder
- 20 oz semi-sweet chocolate chips
- 1½ teaspoons cinnamon
- 1/4 teaspoon sea salt
- 1 teaspoon maca powder
- 1 teaspoon vanilla extract
- 1/8th teaspoon cayenne pepper (optional, for a Mexican chocolate profile)
- In a medium saucepan, combine milk, cocoa, and salt and bring to boil.
- One boiling, turn heat to simmer and add chocolate chips. Stir until the chocolate melts and is completely creamy, with no lumps. Add cinnamon, cayenne and maca and stir to incorporate.
- Turn off the heat and stir in the vanilla extract.
- Transfer to a serving dish and serve with dippers of choice.
Dipper Ideas: sliced banana, strawberries, sliced apples, sliced pineapple, dates, dried apricots, whole grain graham crackers, spelt pretzels, whole-grain, whole grain banana bread.