Raspberry Sauce

1. 1

   Mash the raspberries through a sieve and discard the seeds.

2. 2

   Place the raspberry puree and agave nectar in a small saucepan.

3. 3

   Heat until almost boiling.

4. 4

   Taste the raspberries for sweetness, adding more agave nectar if necessary.

5. 5

   Stir the arrowroot powder slurry into the raspberries and cook, stirring constantly, until the mixture starts to thicken (this happens quickly).

6. 6

   Remove from the heat and stir in the vanilla extract.

7. 7

   Cool before serving.

8. 8

   Store in the refrigerator for up to 5 days, or in the freezer for several months.

* Per serving · 4 servings · Values may vary.

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