In a medium saucepan, add brown rice syrup, non dairy milk, coconut oil, cocoa powder, organic sugar and salt. Stir to combine. Heat on medium and bring to a boil. Simmer about 5 minutes, whisking continuously.
Remove from heat and add in chocolate chips. Stir vigorously until melted and then add the vanilla and stir in. Mixture should be shiny and smooth. If too thick, add more non dairy milk, a tablespoon at a time, if necessary.
Sauce will thicken as it cools. Store in refrigerator for up to at least a week and when ready to use, heat gently to soften.
* I store my leftover sauce in a microwavable glass container to reheat in microwave, stirring after 20 second intervals. Or place glass jar in a pan of water and gently heat on low on stove.
