¾ cup Lakanto Baking Blend
¾ cup water
½ cup cocoa
1 cup almond milk (or milk of your choice)
1/2 – 1 teaspoon peppermint essence
Combine the water, baking blend and cocoa powder together in a saucepan over low heat.
Whisk constantly until the mixture thickens to create a sticky chocolate syrup and begins to simmer. Chill.
Once cooled, place 2 tablespoons of syrup, almond milk and peppermint syrup in a blender and blend until combined.
Tip: the sticky chocolate syrup is perfect for ice cream!
Energy: 530kJ (127 Cal) Protein: 3.2g Fat: 7.5g Carbs: 7.1g Sugars: 5.8g
No Added Sugar
Monkfruit Sweetener Baking Blend