Hot Fudge Sauce

Hot Fudge Sauce

Ingredients
70g coconut oil
30g raw cacao powder
A pinch of salt
150g brown rice syrup
80ml non-dairy milk (we used almond)
2 bars (120g) Conscious Chocolate Dark Side 75%, roughly chopped
1 tsp vanilla extract


Method


1. In a saucepan over a low heat, melt together the coconut oil, cacao powder, salt, brown rice syrup and non-dairy milk. Whisk to combine until smooth and fully melted.

2. Take off the heat and add in chopped Conscious Chocolate. Cover pan with a plate for 5 minutes and allow the chocolate to melt in the hot milk mixture.


3. Add the vanilla extract then whisk the chocolate into the hot milk until completely smooth and fully combined. Use straight away, or pour into a jar and keep in the fridge for up to 7 days. Warm very gently in a saucepan before serving from the fridge.