Fruit Springroll with Choco Sweet Sauce

I usually wouldn't recommend eating fruit for dessert. Reason being, it is easier for you body to digest fruit on it's own and on an empty stomach. The most ideal time to eat fruit is in the morning. But, there are times, a few times, where there is a call for indulgence. Banana, Pineapple and Ginger are all aphrodisiacs too. Enjoy!

2 rice paper Spring Roll Wrappers, (optional)
½ Mango, peeled and sliced thin
½ Banana, sliced thin lengthwise
Fresh Pineapple chunks, sliced thin
1 Kiwi fruit, peeled and sliced to show middle

Sauce:

½-3/4 cup Water
2 Tb Coconut Oil (cold pressed)
1-2 tsp freshly grated Ginger
2 Tb Honey
3-4 Tb raw Carob Powder

Soak wrappers in hot water until pliable, about 2-3 minutes on each side. Remove wrappers from water; pat them dry with paper towels. Arrange fruit in center of wrapper. Fold in sides and then the top and bottom last (similar to a burrito). Store in refrigerator until ready to serve.

Sauce directions:

Place all ingredients in a blender and whirl on high for a few minutes until smooth and thick. Drizzle on fruit spring rolls or serve in a small dish for dipping, on the side.