Description
An incredibly easy and delicious vegan hot fudge sauce made without any added refined sweeteners! Delicious on ice cream or as a fondue sauce.
Ingredients
Scale
- 400 mL full fat coconut milk (1 can)
- 3 tbsp pure maple syrup
- 1/3 cup coconut sugar
- 1/3 cup cocoa powder
- 1/3 cup + 3 tbsp semi sweet chocolate chips
- Pinch of fine sea salt
- 1 1/2 tbsp arrowroot starch
Instructions
- Place all ingredients except the arrowroot in a medium saucepan, whisk together, and warm over medium heat, whisking often, until the chocolate chips have melted. Next, sprinkle in the arrowroot and whisk often until the sauce thickens. This takes between 5 and 10 minutes. Be careful not to bring the sauce to a boil, as this tends to reduce arrowroot’s thickening abilities.
- Serve immediately over ice cream or as a dipping sauce for fruit, banana bread, and/or energy balls.
- Leftovers can be stored in an airtight glass jar in the refrigerator and reheated as needed.
Notes
This recipe makes a big batch (around 2 cups of sauce). It keeps for ages in the fridge, so you’ll probably enjoy having leftovers on hand, but feel free to halve the recipe if you want a smaller amount.
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: North American
Keywords: vegan hot fudge sauce recipe, easy hot fudge sauce, 5 ingredient hot fudge sauce
