Hot Fudge Sauce

 

Yield: 2 cups

INGREDIENTS

1/3 cup coconut oil

1/3 cup unsweetened cocoa powder

1/4 cup coconut sugar

pinch salt (about 1/8 tsp)

1/2 cup brown rice syrup

1/3–1/2 cup unsweetened almond milk (or your favorite non-dairy milk–see notes!)

1 cup dairy free chocolate chips (semi-sweet or dark)

1 tsp vanilla extract

INSTRUCTIONS

In a medium saucepan, combine coconut oil, coconut sugar, cocoa powder, salt, brown rice syrup, and 1/3 cup almond milk.

Bring to a boil over medium heat and simmer 3-5 minutes to thicken, whisking regularly.

Remove from heat.

Stir in chocolate chips and vanilla. Whisk to dissolve chocolate and continue whisking until glossy, thick, and smooth. Taste and add additional salt, as desired.

Cool 10-15 minutes before serving. Note: sauce WILL THICKEN more as it cools.

If your sauce seems thicker than you like, add a few more tablespoons of almond milk to thin it out.

Store in an airtight container in the refrigerator about 1 week. (See notes about reheating leftovers)

NOTES

How to Store & Reheat – This makes about 2 cups of sauce, which is PLENTY. It’ll keep in the fridge at least a week. You can reheat it all together in the jar or container you’re storing it in, or you can pull out a few tablespoons at a time. To microwave, go slowly, microwaving 20 seconds at a time, stirring regularly to avoid scorching. To heat on the stovetop, simply reheat over low heat in a saucepan.