If I am being perfectly honest, I just want to pour this vegan fudge sauce over everything in my kitchen.
Fruit, ice cream, pretzels, vegan marshmallow….we dip cookies in it, pour it over our skillet blondies, use it in our veganized Dairy Queen Classic Ice Cream Cake, and eat it by the spoon full right out of the fridge.
I say this sauce lasts about a week in the fridge, but how would I know, really? It has never lasted more than a few days in my house, so that is honestly a guess.
We made this fudge sauce full fat coconut milk, coconut oil, chocolate chips, and corn syrup so its extra thick and rich. Just the way it should be!!
This vegan fudge sauce is gooey, creamy, thick, chocolatey perfection! You may just want to go ahead and double the batch. You know, one batch for you, one for everyone else.
INGREDIENTS:
3 tablespoons white sugar
1/2 cup light corn syrup
1/4 cup dark cocoa powder
1 cup chopped vegan dark chocolate or chocolate chips
2/3 cups full fat coconut milk
1 teaspoon vanilla extract
1/3 cup coconut oil
INSTRUCTIONS:
Add all ingredients expect chopped chocolate and vanilla to a medium size sauce pan.
Heat over medium heat until the sugar has melted and the mixture has come to a simmer.
Mix in the chopped chocolate and vanilla. Stir unit the chocolate has melted and the fudge is smooth and creamy.
Allow to cool before transferring to an airtight container. Store in the fridge for about a week.
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