- 1 cup sweetened almond milk
- 8 ounces bittersweet chocolate, chopped
- 1/8 teaspoon pure almond extract
- Pinch of salt
- Heat sweetened almond milk. Add chopped bittersweet chocolate, pure almond extract and a pinch of salt. Let stand until melted. Whisk until smooth.
The chocolate sauce can be refrigerated for up to 1 week. Reheat gently before serving.
Ice cream, like Banana-Almond Milk "Soft Serve".