Raspberry Sauce

Directions

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.