Using cocoa powder and chocolate chips gives this vegan fudge sauce its rich chocolate flavor while coconut sugar gives this creamy hot fudge a slight brown butter caramel note. Pair this sauce with a scoop of dairy-free frozen dessert or bananas and summer berries. Extra fudge sauce can be stored in an airtight container in the refrigerator for up to two weeks.
Ingredients
Prep
- In a small sauce pan, whisk together the unsweetened cocoa powder, coconut sugar and Himalayan salt. Add in a 1/2 cup of Forager Project Cashewmilk and place the sauce pan over high heat. Stir continuously to combine and bring to a slight boil.
- Reduce the heat to medium, add in the vegan butter and dark chocolate chips. Stir until everything is well combined and melted.
- In a small dish mix together the arrowroot and the additional 2 tablespoons of Forager Project Cashewmilk. Once combined, add into the hot chocolate sauce. Mix to combine and allow the chocolate sauce to thicken up.
- Take off the heat and set aside to cool before serving. Place in an airtight container, store in refrigerator for up to two weeks.
