Chocolate Fondue

One of the secrets no one ever tells you about food blogs is that sometimes there is a serious time delay between the food and the post. Take today’s dish for example. I first mentioned Chocolate Fondue almost a month ago, and my family and I enjoyed it after our gorgeous Christmas dinner. And yet, I am only just now getting around to writing about it. I wondered whether I should even post it, because I know January is a time for abstinence and restraint, but once again, being vegan allows for indulgence without remorse. Light and nutritious almond milk gives dark, antioxidant-rich dark chocolate the perfect texture.

Chocolate Fondue is a holiday tradition in my household, but it needn’t be restricted to the decadent holiday season, especially with Valentine’s Day coming up! Traditional fondue recipes consist of chocolate and cream, melted into a thick, smooth consistency. But, for some reason, a lot of vegan fondue recipes called for strange things like non dairy cream cheese, or marshmallow fluff. My philosophy of vegan cooking is to keep things as simple and natural as possible. Just because we’re removing the animal products from our food doesn’t mean we have to reinvent the wheel. I serve my fondue with several kinds of fruit, and a homemade pound cake. So, make a trip to the farmer’s market this weekend, pick up an array of your favorite fruits, and make this extraordinary dessert for the people you love!

6 ounces good quality dark chocolate, chopped into small chunks
1/2 cup unsweetened almond milk

Heat the almond milk in a small saucepan over medium heat. Slowly add the chocolate stirring constantly, allowing the heat of the milk to melt the chocolate, take care not to let the chocolate burn. When the chocolate is smooth and melted, transfer to a fondue pot, or a small bowl. Serve immediately.

Check back tomorrow for light and buttery pound cake!