If you don’t want to serve this hot fudge sauce with ice cream, it would also be delicious as a chocolate fondue served with fresh fruit such as mango, berries, melon, and banana. In fact, I just finished eating a bowl of Coconut Bliss with this sauce and a vegan oatmeal raisin cookie that I’ll be posting to the blog soon! what else to serve with this sauce We’ve all been going wild for this sauce over at Up Beet Kitchen headquarters (aka my house). I simply warm up a small amount in a saucepan as I need it throughout the week. Next, drizzle over vegan vanilla ice cream and add sliced banana, strawberries, and/or cherries, if desired.īecause this sauce makes a generous amount, I like to store leftovers in a mason jar in the fridge.
Be careful not to bring the mixture to a boil, since high heat can reduce the thickening effect of arrowroot. Then, add the arrowroot starch and whisk until it’s thickened.
Hot fudge full#
In a medium saucepan, simply whisk together full fat coconut milk, maple syrup, coconut sugar, cocoa powder, chocolate chips, and a pinch of salt over medium heat until the chocolate chips have melted. Right before serving, I just heat a little bit up and drizzle it over my bowl of (Coconut) bliss. I’m now in the habit of making a batch of this sauce once a week and keeping it in the fridge for those occasions when the craving for ice cream strikes (which, let’s be real, is pretty often). Vegan ice cream with this hot fudge sauce is the perfect dessert if you’re pressed for time. This vegan hot fudge sauce takes just five minutes to whip up, and you’ll need just a few ingredients to make it: coconut milk, maple syrup, coconut sugar, cocoa powder, chocolate chips, sea salt, and arrowroot. Here it is: a vegan hot fudge sauce just waiting to be poured over a scoop (or three) of vegan ice cream (I recommend Coconut Bliss Vanilla Island flavour–the absolute best!). We are so addicted that we always have a batch on hand to warm up and drizzle over coconut ice cream any day of the week.Īs I mentioned at the end of my last post, I wanted to share a somewhat less time consuming Valentine’s Day-worthy dessert recipe as an option for you. While there is likely enough sugar to store your hot fudge safely at room temperature, I recommend storing it in the refrigerator for best results.This easy vegan hot fudge sauce is the bee’s knees! It’s refined sugar-free and simple to mix up. Homemade hot fudge will keep for about one month when stored properly in a sealed container in the refrigerator. Granulated sugar can be substituted with brown sugar, which will add a deeper, caramelized flavor.
Using other dairy products like half & half or milk will cause your hot fudge to turn out thin. Heavy cream is a must to ensure your hot fudge turns out thick. Natural cocoa powder can be substituted with dutch cocoa, which will give your hot fudge a milder chocolate flavor and darker color. Unsalted butter and salt can be substituted with salted butter. Since this recipe uses minimal ingredients, I don't have a lot of substitutions to offer today.
This recipe makes one 8 ounce jar of hot fudge. Serve this hot fudge over your next bowl of vanilla ice cream, or in any recipe that calls for hot fudge as an ingredient (like my marshmallow pie recipe!). That's it! With just a few minutes on the stovetop, you'll have a jar of rich, thick, and gooey hot fudge ready to go. You'll be making this hot fudge with just a few simple pantry staples: granulated sugar, cocoa powder, heavy cream, butter, vanilla, and a pinch of salt. This will be your new go-to ice cream topping! This hot fudge sauce is so easy, you'll never go back to store bought! Not too sweet, but rich, fudgy, and filled with cocoa flavor. Rich, fudgy, and thick, this hot fudge makes the perfect ice cream topping! It can also be used in any recipe that calls for hot fudge as an ingredient. Homemade hot fudge is made with simple pantry ingredients and takes less than 10 minutes of cooking on the stovetop.
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