Hot Fudge

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.

Ingredients:

• 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

Directions:

1. 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
2. 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.
3. 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.
4. 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.

Variations:

1. 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.
2. 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.

Yield:
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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