Ingredients

The following ingredients have 6 Servings
  • 2 Tablespoons vegan buttery spread
  • ½ cup organic cane sugar
  • 1/8 teaspoon sea salt
  • 1/2 cup unsweetened cocoa powder
  • 3 Tablespoons peanut butter
  • ½ cup non-dairy milk (I used SO Delicious unsweetened coconut milk)
  • ½ Tablespoon corn starch (or arrowroot powder)
  • 2 Tablespoons non-dairy milk

Instruction

  • In a small pot, combine the sugar, cocoa powder, and salt. Add the ½ cup non-dairy milk, and stir constantly over medium heat.
  • Bring the sauce to a simmer, then reduce the heat to low.
  • Add the peanut butter and vegan buttery spread stir until smooth and melted.
  • Put the cornstarch and the 2 Tablespoons non-dairy milk in a small container with a lid and shake well until combined. Slowly pour the cornstarch mixture into the pot and stir until the hot fudge thickens.
  • Remove the pot from the heat and set aside so the hot fudge cools enough to serve.
  • Serve over your favorite dairy free ice cream.
  • Store leftovers in a jar in the refrigerator.