Need a dairy-free fudge sauce recipe? Look no further. This recipe is low fat, low glycemic and vegan.
You will be a hero bringing this fudge sauce with strawberries to a party or picnic. It’s a great topping on numerous desserts, from various cakes to ice creams, peanut butter pies, and raspberry tarts. When it cools and sets, it makes a great fudgey topping on cupcakes. For 5 minutes of work, you just can’t beat this delicious, low fat, low glycemic fudge sauce!
Killer Dairy-Free Paleo Fudge Sauce
dairy-free, egg-free, gluten-free, grain-free, refined sugar-free, soy-free, paleo-friendly, vegan
Killer Dairy-free Paleo Fudge Sauce
- 1 cup unsweetened non dairy milk I like cashew, almond, or coconut best
- 1/2 cup cocoa powder or raw cacoa powder
- 1 cup palm sugar
- 1 tsp espresso powder optional
- 1 TBS arrowroot 1-1 1/2 tsp for a thinner sauce
- 2 tsp vanilla extract
- pinch sea salt
- Put all ingredients into a blender and whiz until incorporated.
- Transfer to a 2 quart sauce pan.
- Turn on medium to medium high heat. Cook and continue stirring as the mixture thickens and comes to a low boil. Reduce to a simmer.
- Let bubble and thicken for 1 - 2 minutes. Remove from heat and transfer to a clean, cool bowl.
- Immediately cover with parchment or saran wrap if not serving right away so a skin doesn't form.
- Once cooled to room temp, remove parchment and whisk until smooth.
- Store in the refrigerator in a glass jar for up to 3 weeks. You can reheat before eating if you want the sauce to be warm. But it's delicious cold!
What your fudge sauce should look like when it starts to boil. You’ll see it start to thicken:
What your fudge sauce should look like when it’s done. It should coat the spoon: