Hot fudge is awaiting your vegan ice cream this summer! This recipe is amazing. It's sweet, chocolatey, fudgey, rich, delicious perfection. It's a little more of a hot fudge sauce when you first make it. After refrigerating it turns into this goopy hot fudge. I have been a sucker for hot fudge since I can remember. A hot fudge sundae? Yes, please! A big spoonul? Don't mind if I do. I don't really know why I've never made it. This is a veganized version that is healthier than the original yet still indulgant. It's so tasty I nearly dream of it. Enjoy!!!
Ingredients:
1/3 Cup Dairy Free Milk or Cream (Soy Milk, Coconut Milk or Almond Milk)
1/4 Cup Syrup (Maple, Agave, Brown Rice, Coconut Nectar...)
2 Tbsp Cacao Powder
1/4 Cup Vegan Chocolate Chunks or Chips
1 Tbsp Coconut Oil (Oil-Free: Coconut Butter, Seed or Nut Butter)
1/8 tsp Sea Salt
1/2 tsp Pure Vanilla Extract
Peaceful Preparation:
Note: Sweeten to taste, you can go with half as much and use 2 tbsp if you prefer. Salt brings out the chocolate and sweetness, however if you don't eat salt, you can pass.
1/3 Cup Dairy Free Milk or Cream (Soy Milk, Coconut Milk or Almond Milk)
1/4 Cup Syrup (Maple, Agave, Brown Rice, Coconut Nectar...)
2 Tbsp Cacao Powder
1/4 Cup Vegan Chocolate Chunks or Chips
1 Tbsp Coconut Oil (Oil-Free: Coconut Butter, Seed or Nut Butter)
1/8 tsp Sea Salt
1/2 tsp Pure Vanilla Extract
Peaceful Preparation:
- Combine everything but the vanilla extract in a small saucepan, the dairy free milk, syrup, cacao powder, chocolate chunks/chips, coconut oil or oil-free replacement and salt.
- Cook for 5 minutes, stirring frequently. Add the vanilla extract and cool.
- Thickens as it cools. Much thicker after being refrigerated. Store in the fridge, reheat as desired.
Note: Sweeten to taste, you can go with half as much and use 2 tbsp if you prefer. Salt brings out the chocolate and sweetness, however if you don't eat salt, you can pass.
Try it on a Banana Split!! Now on YouTube!
