Serves 3-4 as a drizzle on top of pancakes
2 tbsp coconut oil
3 tbsp rice malt syrup
Pinch of fine himalayan pink rock salt
2 tsp pure vanilla essence
2 tsp cacao powder
1-2 tbsp coconut milk
1. Heat a saucepan on low to medium heat and add the coconut oil and rice malt syrup, stirring until it mixes together and the coconut oil melts completely.
2. Add the cacao powder, mixing it in well so there are no lumps, then add the vanilla and salt, stir it for a few minutes while on the heat until it thickens. Take off heat and leave to cool for 5 mins or so. Add some coconut milk 1 tbsp at a time so that it is the right consistency to drizzle.
* if you add too much coconut milk and it is too liquidy you can return the pan to the heat to allow it to thicken again.