homemade hot fudge
photo by Christine Chitnis
1 cup full-fat coconut milk
1/2 cup cocoa powder
5 tablespoons coconut sugar
1 vanilla bean, split, seeds scraped
1/2 teaspoon sea salt
- Combine coconut milk and cocoa powder in a saucepan over medium-low heat and whisk until combined, about 2 minutes. Add sugar, vanilla bean, and salt and continue whisking until mixture has slightly thickened and sugar is well incorporated.
- Apply directly to ice cream, or, once cooled, pour into a lidded glass jar. Store in refrigerator for up to 2 weeks.
Makes approximately 1 cup.
cook’s note: You can also use regular sugar instead of the coconut sugar (in the same measurements) if desired.