2 C frozen strawberries (chopped or whole)
2 Tbsp coconut oil
1/2 C maple syrup
Over medium high heat add maple syrup to sauce pan and bring to a soft boil
Once bubbling, reduce to medium heat and add coconut oil and frozen strawberries
Cook strawberries, oil and syrup together over medium heat, letting little hands whisk occasionally (this will help break-up the strawberries into small pieces), until sauce thickens slightly and strawberries soften – about 10-15 minutes, depending on strawberry size
Once sauce is thickened and strawberries softened, whisk in arrowroot powder until fully incorporate
Simmer over low heat for 5 to 10 minutes, until the fluid evaporates and your sauce becomes a rich and wonderful goo!
Serve warm as a sauce or store in an air-tight container and refrigerate for up to a week or two. Spread cold over Elana’s bread as a jam or do what we did – serve warm over french toast for a luscious sauce!
Enjoy doing the steps marked with a heart symbol (♥) with a tiny handed sous chef!