Simply stir Broma Raw Cacao Chocolate Sauce into hot or cold Dairy Free Milk and enjoy!
Alternatively, you wish to drizzle Broma Raw Cacao Chocolate Sauce on your Porridge, pancakes and ice cream, or use as an ingredient in Baking.
Pumpkin And Hazelnut Spiced Scones
Ingredients: 200g self-raising Flour, 25g Coconut Sugar, 1/2 tsp Cinnamon, 1/4 tsp ground Ginger, a pinch of Nutmeg, allspice & Salt, 50g roughly chopped Hazelnuts, 30g Coconut Oil, 25g Almond Milk (or any), 1/4 tsp Vanilla essence, 75g pumpkin purée (tinned or fresh. If fresh - peel and largely dice pumpkin, boil gently until soft, strain well, place in a saucepan and gently dry it out on heat to remove excess water whilst crushing to a purée).
Toppings: Hazelnut Butter and Broma Raw Cacao Chocolate Sauce.
Method: Preheat the oven to 210C and line the tray with baking parchment. Combine dry ingredients. Add coconut oil and using two knives, chop the coconut oil into the dry ingredients until no lumps are left. Stir in wet ingredients and knead enough until it forms a dough (if it looks dry at first work it a little and it’ll form a dough). Using a rolling pin or your hands, form dough into a circle that’s about an inch thick. Cut into six segments and brush with a little with almond milk. Separate slices and place on a parchment-lined baking tray. Bake until golden brown (12-15 mins).