I’m starting a new thing on the think fruitful blog and it’s called actually cooking from the recipe books that I own.
I’m going to set a goal of making (and sharing) at least one recipe from one of my recipe books per month.
This month, I dove into The Joy the Baker Cookbook, which was a Christmas present from my husband.
I basically want to make everything from this cookbook, sweets and savories.
But Joy’s Chocolate Covered Coconut Macaroon Ice Cream caught my eye.
Next week I’ll be sharing the full recipe for the ice cream, but today you get the tips for how to make Joy’s Chocolate Magic Shell sauce.
Who knew that magic shell was as easy as chocolate chips and coconut oil? Say goodbye to that grocery store squeeze bottle sauce stuff.
I love putting a little sea salt in the mix, too!
Enjoy your Simple Saturday and come back next week for the vegan Coconut Macaroon Ice Cream recipe!
I know that I usually don’t include recipe card with SS posts, but I accidentally already made this one, so here’s a freebie.
*Click on recipe card to enlarge or right click to save.