Agave-Sweetened Chocolate Glaze

• 1/2 cup coconut milk
• 1/3 cup agave nectar
• 1/3 cup Better Than Milk Rice or Soy Powder
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 3/4 cup melted refined coconut oil or canola oil
• 1 tablespoon lemon juice

1. Combine the coconut milk, agave nectar, rice- or soy-milk powder, cocoa powder, and vanilla in the bowl of a food processor and blend on medium speed for 1 minute.
2. While the processor is running, gradually add 1/2 cup of the coconut oil and 1/2 tablespoon of the lemon juice and blend until thoroughly incorporated.
3. Add the remaining 1/4 cup coconut oil and 1/2 tablespoon lemon juice and process for 1 minute more.
4. The glaze can be stored, covered tightly, at room temperature for up to 4 days.

coconut milk, nectar, better, cocoa, vanilla, coconut oil, lemon juice

Taken from www.epicurious.com/recipes/food/views/agave-sweetened-chocolate-glaze-378110 (may not work)