Award Winning Vegan Chocolate Fondue Recipe

This is a recipe my wife created. We took it to a fondue party last night and it won the award for best dessert, hence the title of this post.

One of the other dishes we took to the party was the vegan meatballs I posted the other day. these were served with a fondue pot full of Classico tomato and basil marinara sauce. I recommend this marinara if you don't have time to make your own. Unlike most marinara sauces you can buy these days it is not sweetened. The meatballs didn't win an award but they were all eaten up by the end of the night.

There was one funny thing that happened. We got to the party a little late and there was not much room left on the table to put our food out. We ended up with the crockpot full of chocolate fondue next to the casserole dish full of meatballs. We put a little label card on each that simply read, "vegan". After that we were standing in line and the hostess ran up to us and said that WE NEED TO MOVE THE CHOCOLATE! PEOPLE THINK IT IS BARBECUE SAUCE AND THEY'RE DIPPING THE MEATBALLS IN IT! Apparently people didn't notice the marinara fondue pot, but it seemed obvious that the two things marked "vegan" must go together.
VEGAN CHOCOLATE FONDUE

> 12 oz. semisweet vegan chocolate chips
> 3/4 c. soy milk
> 1 tsp. vanilla extract
> 1/2 tsp. almond extract
> assorted bite size food for dipping (strawberries, bananas, pineapple, pretzels, cookies, brownies, etc.)

Combine the chocolate chips, soy milk, vanilla extract, and almond extract in a slow cooker. Turn the cooker on "high" and cook, stirring occasionally, until the chips are completely melted and the sauce is smooth. Serve in a fondue pot, or in the slow cooker set on "low".

My notes on this recipe:

1. You can add extra soy milk to thin the fondue if you want to. You would probably need to do this if you wanted to use it in a chocolate fountain.

2. The fondue is the consistency of a stiff frosting at room temperature.