Ingredients

The following ingredients have 4 Servings
  • 3 Tablespoons vegan buttery spread
  • ½ cup coconut sugar (granulated sugar is also fine)
  • 1/8 teaspoon sea salt
  • ¼ cup unsweetened cocoa powder
  • ½ cup dairy free chocolate chips
  • 1/2 cup non-dairy milk
  • ½ Tablespoon arrowroot powder (or corn starch)
  • 2 Tablespoons non-dairy milk

Instruction

  • In a small pot, whisk together the coconut sugar, cocoa powder, and salt. Add the 1/2 cup non-dairy milk, and heat over medium heat, stirring constantly.
  • Bring the mixture to a simmer, then reduce the heat to low.
  • Add the vegan buttery spread and chocolate chips and stir until melted.
  • Put the arrowroot powder and the 2 Tablespoons coconut milk in a small jar with a lid and shake to combine. Drizzle this mixture into the pot and stir until the sauce thickens.
  • Remove the pot from the heat and set aside so that it cools enough to serve.
  • Serve over the dairy free ice cream of your choice. 
  • Store leftover hot fudge in the refrigerator.