YumUniverse's Hot Fudge Sauce (Vegan, GF)
In Heather's charismatic words: If this stuff was slathered on a tire, you may find me nibbling on that tire. It’s decadent, rich hot fudge sauce that when chilled, doubles as a frosting for Chocolate & Salted Caramel Layer Cake (recipe in full cookbook). And when it’s heated, it makes for all-out-indulgent ice-cream sundaes with Easy Vanilla Bean Ice Cream (recipe in full cookbook) and Salted Caramel Sauce (recipe in full cookbook). Knock it out of the park by adding a warm Dark Chocolate, Sweet Potato & Black Bean Brownie (recipe in full cookbook) and toasted nuts.
Servings: 8 +
Ingredients
- 1 3.5- oz . gluten-free, vegan chocolate bar, chopped
- 1 cup coconut milk
- 1 teaspoon arrowroot starch/flour
- ¼ cup cacao powder
- 3 tablespoons coconut oil
- ¾ cup Sucanat
- Pinch sea salt
Instructions
- Melt chocolate in a double boiler heated to medium-high.
- While chocolate melts, in a small bowl, whisk together coconut milk and arrowroot until thoroughly dissolved.
- Whisk cacao powder, coconut oil, Sucanat, and salt into melted chocolate.
- Slowly pour arrowroot and coconut milk slurry into chocolate, whisking constantly until smooth. Continue for 5 minutes.
- Remove from heat and whisk for one more minute. Serve hot or chill for frosting.
- To enjoy as hot fudge sauce again, simply reheat on the stove top in a pot heated to medium-low. Stir constantly until melted. You don’t want it to burn.
Notes
To Make Hot Chocolate: Over medium-high heat, whisk together non-dairy milk and Hot Fudge Sauce to taste for a rich and delicious hot chocolate. Add a pinch of cayenne and cinnamon to make it Mexican style.