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Hot Fudge Chocolate Sauce

Desserts Condiments

Ingredients

  • ½ cup coconut cream
  • 57g dairy free dark chocolate, chopped
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup1, or more to taste
  • 2 tbsp unsweetened cocoa powder

Method

  1. On the lowest heat combine the coconut cream, chocolate, vanilla extract and maple syrup. Stir and let the chocolate melt - stir often to keep the chocolate from burning.
  2. Once the chocolate is melted and everything is combined whisk in the cocoa powder making sure to break up any lumps. Stir until smooth.
  3. Taste and adjust things as needed - more cocoa powder will make for a thicker sauce but then you may need to add a little more maple to balance it out. It is recommended to add 1 tablespoon of each at a time so you don't over do it.
  4. Remove from the heat, transfer to a small jar and let cool. This can be served over ice creams, brownies, etc.
  5. Store this in an airtight concealer in the fridge for up to 5 days. When cooled this will harden into a smooth peanut butter like consistency. You can use it as a spread if you like or warm it up in the microwave at 20 second intervals to heat up.

  1. Or sweetener of choice ↩