FUDGE SAUCE

Makes 1½ cups For a super-special treat, we like to use this as a fudge sauce for our Chocolate Nut Butter Ripple Ice Cream or as a filling in our Lava Fudge Cupcakes. When this sauce is cold, its texture is thick like a pudding, which makes it great for dipping berries. When it’s warm, it drizzles perfectly. With this recipe it’s fun to see how all the ingredients melt together and then become thick and oozy. We’re sure you’ll enjoy Fudge Sauce, but we must warn you that you’ll probably need to wash your hands after you’ve eaten it. It always ends up all over our boys’ faces! INGREDIENTS • ½ C unrefined granulated sugar • ¼ C water • ¼ C cocoa powder • 1 tsp (5 ml) cinnamon • ½ tsp salt • ¾ C canned full-fat coconut milk • 1 Tbsp (15 ml) arrowroot powder • 4 Tbsp (60 ml) coconut oil • 1 Tbsp (15 ml) vanilla extract INSTRUCTIONS AND HOW KIDS CAN HELP 1. Over low heat in a medium saucepan, stir together sugar, water, cocoa powder, cinnamon, and salt until incorporated, about 5 minutes. 2. Pour in coconut milk and bring to a boil over medium heat, letting little hands stir constantly. 3. Once boiling, add arrowroot powder and boil gently for 3 minutes, stirring constantly (whip by hand as best you can). 4. Once fully incorporated and lump free, reduce to simmer and stir occasionally over low heat for 20 minutes. 5. Remove from heat and stir in vanilla and coconut oil. 6. Let cool at room temperature and store in airtight container in the refrigerator.

More Recipes You'll Love

• Spicy Coconut Dipping Sauce
• Fruit Jam
• Oven-Fried Fish with Tartar Sauce

Fudge sauce is thick, oozy and impossible to eat neatly. Cocoa, coconut milk and coconut oil cook down into a sauce that's pudding-thick when cold and perfectly drizzly when warm. It's the hidden filling inside lava fudge cupcakes and the classic partner for chocolate ice cream.

Pro Tips

• Stir the sugar, water, cocoa, cinnamon and salt together over low heat for a full 5 minutes before adding the coconut milk — patience here prevents a grainy sauce.
• After adding the arrowroot, boil gently for 3 minutes and whip by hand as hard as you can to keep it lump free.
• Simmer 20 minutes on low, stirring occasionally, until the sauce thickens and turns glossy.
• Stir the vanilla and coconut oil in off the heat; boiling them mutes the vanilla and can break the sauce.
• Cold, it's thick like pudding and perfect for dipping berries; warmed, it drizzles beautifully over ice cream.

Frequently Asked Questions

Why is my fudge sauce solid in the fridge?

That's exactly right — coconut oil sets when chilled, so the sauce firms to a pudding-like texture. Warm it gently and it turns back into a drizzle.

How long does fudge sauce keep?

A long time — store it in an airtight container in the refrigerator and it stays good for weeks.

Can I use it as a cupcake filling?

Yes — it's the filling in our Lava Fudge Cupcakes. Chill it first so it's thick enough to stay inside the cored cupcake.

Is it dairy-free?

Completely — coconut milk and coconut oil give it all the richness, so it suits anyone avoiding dairy.

Recipe Card