Cook Time: 10 minutes
• 2/3 cup dry unsweetened Dutch cocoa powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup Splenda sugar substitute
Place cocoa powder, cinnamon, salt and milk in a blender. Pulse until combined. Pour mixture into a heavy saucepan and bring to a boil. Lower heat and simmer for 5 minutes, stirring often, until thickened. Remove from heat and let cool for 5 minutes, stirring occasionally. Whisk in sugar substitute and vanilla, stirring until dissolved and smooth.
Pour into a fondue pot to keep warm and serve with fruit slices as dippers.
Yield: 8 servings (1/4 cup each)