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 cinnamon
• ½ tsp salt
• ¾ C canned full-fat coconut milk
• 1 Tbsp arrowroot powder
• 4 Tbsp coconut oil
• 1 Tbsp 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.
