After about 1 1/2 hours, prepare the chocolate coating by melting ingredients together in
a small pot over a low heat.
5) Meanwhile place
a small pot over low heat.
Combine the soy glaze ingredients in
a small pot over low heat until combined.
To serve with drinking chocolate, combine the cacao, coconut milk, maple syrup, vanilla and salt in
a small pot over low heat.
In
a small pot over low heat, bring vinegar to a simmer.
Heat the other half of the marinade in
a small pot over low heat.
Combine all of the glaze ingredients in
a small pot over low heat until it simmers.
In
a small pot over low heat, warm the peanut butter, margarine, and brown sugar until smooth and melted.
Strain the gravy into
a small pot over low heat while you continue to blend the remainder.
To make syrup, combine maple syrup and Montmorency tart cherry juice concentrate in
a small pot over low heat.
If you want to add some syrup, you can easily make peanut butter syrup by combining 1/2 cup of honey and 1/4 of peanut butter in
a small pot over low heat.
Mix the almond butter, maple syrup, coconut butter, and beet puree in
a small pot over low heat until combined.