Hot fudge! That’s right, a recipe for hot fudge that can be drizzled over your favorite nondairy ice cream. It’s not too sweet, so you might want to couple it with a sweet non-dairy ice cream. And yes, it’s vegan and gluten-free.
- 2/3 cup vegan dark chocolate baking chips, unsweetened
- 1 cup full fat coconut milk, unsweetened, divided
- 1/2 cup cocoa or cacao powder
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract*
- pinch Himalayan salt, fine ground
- Shake the can of coconut milk well before opening. Place in a medium pot the vegan chocolate chips and 1/2 cup of the coconut milk. Heat on medium-low, stirring constantly for 3 minutes or until the chips are fully melted
- Continue to heat and stir as you add the remaining ingredients. Be sure to gradually add the remaining 1/2 cup coconut milk last, and stir until well combined, creamy smooth, and hot. Remove from heat.
- Transfer to a small heat-safe bowl and sis nonderve immediately, using a spoon to drizzle a desired amount over your choice of homemade or store-bought nondairy ice cream**. You might try this hot fudge with our recipes for Nondairy Vanilla Ice Cream, Nondairy Chocolate Ice Cream, or Nondairy Maple Walnut Ice Cream.
- Let cool before storing. Stores refrigerated in a container with tight fitting lid for up to 3 days. To reheat, place in a pot and heat on medium-low, stirring constantly for 2 minutes or until just melted and hot.
- This hot fudge can be used to make chocolate covered strawberries or orange slices. To do so, add 1 more tablespoon of the maple syrup into the hot fudge while heating. After removing from heat, let sit 3 minutes to slightly cool. Mix again. For strawberries, hold a strawberry by the leafy green part at top and dip the strawberry half way into the chocolate. Place it on a wax paper lined tray. Repeat with a desired amount of strawberries. For orange slices, hold an orange slice so it hangs the long way and dip it half way into the chocolate. Place it on a wax paper lined tray. Repeat with a desired amount of orange slices. Place the tray into the refrigerator for 2 hours or until the chocolate hardens. Serve straight from the refrigerator.
- For a chocolate milkshake, let the hot fudge cool, then refrigerate in an airtight container for 2 hours or until thick and creamy. Place 3 or more tablespoons into a blender container, add 1 cup of your favorite chocolate or vanilla non-dairy ice cream, and blend on high speed for 30 seconds or until just blended. Pour into a glass and serve immediately.
Makes about 1 cup
* Most extracts contain alcohol primarily derived from corn, which is gluten-free. To be sure that the brand that you are using is vegan and gluten-free, contact the manufacturer.
** Most nondairy ice creams are typically made with vegan and gluten-free ingredients. To be sure that the brand you are using is vegan and gluten-free, contact manufacturer.
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