Sunday, June 15, 2014

easy hot fudge sauce + coconut + sea salt

Remember when you were a kid and you used to brazenly cascade pump after pump of chocolate sauce over your ice cream, beautifully unaware of its affects on your mind and body. Before now, the health conscious population has avoided the indulgent world that I live in. Finally a chocolate sauce that will take away all that worry, and bridge the gap between health and food. That's right this is vegan. Say what?

There is so much hate and animosity in this world. It's no duty for one person to burden themselves with all this suffering - that's fudge sauce's job. 

But if regular fudge sauce can cure the worries of the most burdened individual, then what can this 5-minute, satiny, rich, Easy Coconut and Sea Salt Hot Fudge Sauce do for you? Scripture has it that every tablespoon you consume a stuffed animal will magically come to life. Credibility is an issue cause the second line says you'll also be able to breathe fire and poop rainbows and that's just ludicrous. 

This humble chocolate sauce only asks for five ingredients and five minutes of your time. This is dump and stir easy. 

In a small bowl, combine coconut milk, Dutch processed cocoa powder, sugar, salt, and a smidget of vanilla extract. You have to be inordinately disciplined, do not add more than a smidget of vanilla extract. As easy as this sauce/topping/dipping is, the only way to mess it up is by adding too much vanilla extract. Or, you didn't use Dutch processed cocoa. There's something about the Dutch's processing process that makes their cocoa the best (my point is use a high quality cocoa). 

Set the bowl over a small saucepot with some simmering water. Heat and whisk the mixture over the double boiler until smooth and combined. The cocoa powder should take no more than 2 minutes to dissolve. Once it has cooled, store it in a mason jar in the fridge. Keep in mind though, as it cools it will get thicker. For a drizzly consistency heat the sauce in the microwave for a couple seconds. 

And it doesn't get any simpler than that! Usually vegan recipes have a reputation (in my experience) to be consistently atrocious, but as fate would have it, this was a 180 degree turn for the better. Not only is this chocolate sauce much healthier than a traditional store-bought variety, it isn't loaded with the heavy cream and butter that you would regularly encounter otherwise, and dare I say, it tastes better too. The coconut and sea salt really do come through, making this exotic and delectably divine. So I hope you all give this one a try. Resist your primal urges to pour the entire jar into your mouth because we'll be using this next week to make my famous, Chocolate Swirled Frozen Yogurt Shortbread Bars (name still in discussion). And as always, 


Continuity Error. The thicker pictures were taken in the afternoon after sitting in the fridge.

1 cup coconut milk
1/3 cup cocoa powder
5 tablespoon sugar
1/4 teaspoon vanilla extract
pinch of sea salt

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