You will undoubtedly find yourself pouring this sauce on everything. Don’t worry, it’s our little secret. Soy or hemp milks are best for this recipe, as they have higher fat contents than some other non-dairy milks.
INGREDIENTS
3 tablespoons unsweetened baking cocoa
1/4 cup brown evaporated cane sugar
2 tablespoons maple syrup or agave nectar
1/3 cup non-dairy milk of choice
1/2 cup non-dairy semisweet chocolate chips, divided
1 tablespoon non-dairy margarine or coconut oil
1/2 teaspoon vanilla extract
scant sprinkle of salt
Makes about 1 cup
DIRECTIONS
In a small saucepan, combine the cocoa and brown sugar, whisking to break up any clumps. Add the maple syrup or agave and milk, and cook over medium heat, stirring frequently, until smooth and it begins to bubble. Add the chocolate chips and whisk to combine, reducing the heat to low. Once the chocolate chips are melted and incorporated, remove from the heat and stir in the margarine, vanilla, and salt. Combine well, then transfer to a heatproof container (a half-pint canning jar works great). Let cool for at least 20 minutes before using.
Fudge sauce should be refrigerated and will keep for 2 weeks in a covered container.