Dark Chocolate Fudge Sauce

It’s summertime and we’ve been eating lots of ice cream around here! The other day I was craving the Jamoca Almond Fudge ice cream from Baskin Robbins which I haven’t had for YEARS and decided to recreate the coffee and chocolate ice cream concoction. So I whipped up a coffee ice cream and topped it with a hot fudge sauce and some roasted almonds…all dairy and refined sugar FREE, of course.

The coffee ice cream turned out fabulous and I may share that recipe another day but for now I wanted to share this awesome Dark Chocolate Fudge Sauce! The recipe I adapted it from called it a hot fudge sauce but when I warmed it up I got it a little TOO hot and it got too thin for my liking so I did away with the “hot” part and just left it at fudge! If you warm it up just a bit, it maintains a nice, thick, creamy texture and it really is perfect on ice cream or fruit!

Free of all the nasty chemicals, refined sugar, processed oil and whatever else goes into the store-bought kind and this one is spoon-licking good! And yes, it’s totally ok to just eat it straight from the jar. 🙂

Dark Chocolate Fudge Sauce
Author: 
Category: Dessert
 
Ingredients
  • 1, 14 oz. Can Full Fat Coconut Milk
  • ½ c. Sucanat
  • 1 T. Agave
  • ⅓ c. Unsweetened Cocoa Powder
  • Pinch Sea Salt
  • 2 T. Coconut Oil
  • 2 t. Pure Vanilla Extract
Instructions
  1. Place the coconut milk, sucanat, agave, cocoa powder and salt into a small saucepan and cook over medium heat, whisking frequently, until mixture comes to a boil.
  2. Turn heat to low-medium and simmer for 10 minutes, still whisking frequently.
  3. Remove from heat and whisk in coconut oil and vanilla.
  4. Allow the sauce to cool for 20 minuets. A thin film will form over the top as it cools, but simply whisk it before pouring it into an airtight glass container.
  5. Store in the refrigerator. Warm up VERY slightly and give a good stir to get a nice, creamy texture.

 

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