Ingredients

The following ingredients have 8 Servings
  • 1 3.5- oz . gluten-free, vegan chocolate bar, chopped
  • 1 cup coconut milk
  • 1 teaspoon arrowroot starch/flour
  • ¼ cup cacao powder
  • 3 tablespoons coconut oil
  • ¾ cup Sucanat
  • Pinch sea salt

Instruction

  • Melt chocolate in a double boiler heated to medium-high.
  • While chocolate melts, in a small bowl, whisk together coconut milk and arrowroot until thoroughly dissolved.
  • Whisk cacao powder, coconut oil, Sucanat, and salt into melted chocolate.
  • Slowly pour arrowroot and coconut milk slurry into chocolate, whisking constantly until smooth. Continue for 5 minutes.
  • Remove from heat and whisk for one more minute. Serve hot or chill for frosting.
  • To enjoy as hot fudge sauce again, simply reheat on the stove top in a pot heated to medium-low. Stir constantly until melted. You don’t want it to burn.