Protein Sparing Chocolate Sauce

Place the almond milk in a sauce pot over medium high heat.

Once the almond milk is up to a simmer, remove from the heat and add the chopped chocolate and stir well until chocolate is melted. Add the natural sweetener, vanilla and salt and stir until smooth. Serve warm or chilled on your favorite protein sparing dessert. It tastes great on protein sparing crepes (page 000). It will thicken a little after chilled but it is a thin chocolate sauce.

Store in an airtight container in the fridge for up to 6 days.