Chocolate Fondue "2 ways" Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 200 g 70% dark chocolate
• 125 g (1/2 cup) plant-based milk substitute
• 65 g (1/4 cup) canned coconut milk
• 15 ml (1 tbsp) maple syrup
• 80 g (1/2 cup) hazelnuts (crush in food processor, rather finely)
• 30 ml (2 tbsp) hazelnut butter
• 5 ml (1 tsp) vanilla extract
• 1 ml (1/4 tsp) almond extract