1. Combine the coconut milk
4. Gently warm leftover sauce
or nut milk and arrowroot in a
in a heatproof bowl in a 250°
small saucepan. Whisk to dis-
F oven, or in a double boiler or
solve. Add the honey or agave
saucepan over very low heat,
nectar and sea salt. Bring to a
stirring periodically, or use the
boil over medium heat, stirring
bowl-on-a-rack method. If too
or whisking constantly, until
thick, add 1 or 2 tablespoons
the mixture thickens, 3 to 5
additional coconut milk.
minutes.
2. Remove from heat. Add the
Variations:
chocolate, stevia, and vanilla,
• Add 1/2 teaspoon almond
stirring until the chocolate
extract if desired.
melts. For a sweeter taste,
add an additional 1 tablespoon
Source: The Ice Dream Cook-
honey. Blend, taste, and repeat
book: Dairy-Free Ice Cream
one or two more times as
Alternatives with Gluten-Free
needed.
Cookies, Compotes & Sauces
(Planetary Press, 2008)
3. Let stand for 10 minutes,
then serve hot or allow to cool.
For more recipes and to buy
Refrigerate unused sauce in a
Rachel’s “The Ice Dream
covered heatproof bowl, a few
Cookbook” visit Rachel’s web-
custard cups, or a wide mouth
site at www.thegardenofeat-
jar.
ingdiet.com
organicshoppermag.com 29
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