3 teaspoons cornflour
3 teaspoons cocoa
200 ml cold water
6 teaspoons Naturally Sweet Xylitol
Blend the cornflour and cocoa with enough water to form a thin paste.
Add the remaining water & stir until well combined.
Place the mixture in a small saucepan and stir until boiling.
Reduce the heat to simmer, add the xylitol, cook a further 5 mins, stirring constantly to prevent sticking.
Sauce must be stored in the refrigerator.