Rich & Decadent Dairy Free Hot Fudge Sauce
Rich & Decadent Dairy Free Hot Fudge Sauce is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian dessert. One portion of this dish contains roughly 7g of protein, 58g of fat, and a total of 678 calories. This recipe serves 2 and costs $2.23 per serving. 5001 person were impressed by this recipe. If you have coconut oil, vanillan extract, unsweetened cocoa powder, and a few other ingredients on hand, you can make it. It is brought to you by Allergy Free Alaska. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a good spoonacular score of 74%. Similar recipes include Dairy-Free Hot Fudge Sauce, Rich Hot Fudge Sauce, and Decadent Dairy-Free Chocolate Milkshakes.
Servings: 2
Ingredients:
2 tablespoons coconut oil, vegan butter, or ghee for non-vegan
14 ounces full fat canned coconut milk
1/2 cup palm sugar
1/3 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
Equipment:
blender
sauce pan
whisk
Cooking instruction summary:
In a blender, blend together the coconut milk, palm sugar, and cocoa powder until smooth (this step ensures the sauce will be smooth and not lumpy).Pour the mixture into a small saucepan and bring it to a boil over medium heat. Reduce heat to medium-low and simmer, stirring frequently, for 10 minutes and then remove from heat.Whisk in the coconut oil and vanilla.Allow the sauce to cool for 20 minutes. A thin film will naturally form over the top of the fudge sauce; this is perfectly normal. Simply give the fudge sauce a good whisk before pouring it into an airtight glass container. The sauce will continue to thicken while it cools.Store in the refrigerator. Can be served cold or hot. Consume within 4-6 days.
Step by step:
1. In a blender, blend together the coconut milk, palm sugar, and cocoa powder until smooth (this step ensures the sauce will be smooth and not lumpy).
2. Pour the mixture into a small saucepan and bring it to a boil over medium heat. Reduce heat to medium-low and simmer, stirring frequently, for 10 minutes and then remove from heat.
3. Whisk in the coconut oil and vanilla.Allow the sauce to cool for 20 minutes. A thin film will naturally form over the top of the fudge sauce; this is perfectly normal. Simply give the fudge sauce a good whisk before pouring it into an airtight glass container. The sauce will continue to thicken while it cools.Store in the refrigerator. Can be served cold or hot. Consume within 4-6 days.
Nutrition Information:
covered percent of daily need
