This hot fudge sauce is one of the very best new recipes I’ve found and I’m obsessed with it!
This rich chocolatey dream sauce is velvety smooth. Plus, when poured on cold vegan ice cream, it becomes chewier and thicker as all good hot fudge sauces do. It is just so freaking good.
Therefore, you must try this one!!
Simple Steps
So, this is not only decadently delicious but so very easy to make! It’s the answer to the question, “what can I have for dessert to satisfy my sweet tooth tonight?”
And you can keep these ingredients on hand for when those late-night cravings attack. So, no more schlepping off to the store to buy another box of accidentally vegan Oreos or some Hershey’s syrup to doctor up your vegan ice cream sitting in your freezer.
Yes, we love those treats too but this is so quick and easy and so much better, it’s totally worth the make.
And A Hot Fudge Sauce Bonus!
And here’s the reward for making this intoxicating recipe: you’ll have leftovers!! Because this makes about two cups of creamy chocolatey amazing hot fudge sauce. After your satisfying bowl of hot fudge sundae, you’ll look over at that pan full of fudge sauce and start to ask yourself, “what else can I eat with this chocolate sauce?”
Then let me give you some ideas! How about on a cake? Or for dipping fruit like strawberries or bananas! Perhaps cookie dunking? Add it to a milkshake! And if you like an occasional chocolate chip pancake breakfast, how about drizzling on to the pancakes for a special treat?
I’m sure there are many ways to use hot fudge sauce. Let your imagination go! And most of all, enjoy all that chocolatey goodness that you can make again and again now that you have this awesome recipe for your files.
Don’t lose this one, it’s a keeper!!
Freaking Fantastic Easy Hot Fudge Sauce
Ingredients
- 1/2 cup brown rice syrup
- 1/3 cup non dairy milk
- 1/3 cup coconut oil
- 1/3 cup cocoa powder
- 1/4 cup organic sugar
- 1/8 teaspoon salt
- 1 cup non dairy chocolate chips
- 1 teaspoon vanilla
Instructions
- In a medium saucepan, add brown rice syrup, non dairy milk, coconut oil, cocoa powder, organic sugar and salt. Stir to combine. Heat on medium and bring to a boil. Simmer about 5 minutes, whisking continuously.
- Remove from heat and add in chocolate chips. Stir vigorously until melted and then add the vanilla and stir in. Mixture should be shiny and smooth. If too thick, add more non dairy milk, a tablespoon at a time, if necessary.
- Sauce will thicken as it cools. Store in refrigerator for up to at least a week and when ready to use, heat gently to soften.
- * I store my leftover sauce in a microwavable glass container to reheat in microwave, stirring after 20 second intervals. Or place glass jar in a pan of water and gently heat on low on stove.