chocolate coconut fudge sauce

I almost threw the towel in on this one.

Seriously, so close. 

This was supposed to be fudge, but it just wouldn’t set.

Part of the problem was my impatience.  I didn’t let it firm up in the freezer long enough.  However, I don’t think this was ever meant to be fudge.

_MG_8393.jpg

And at the last second I realized that’s okay.

_MG_8403.jpg

Because why eat fudge when you can eat fudge sauce?  You can put fudge sauce on things, as opposed to just picking it up and scarfing. 

_MG_8408.jpg

The fudge above just never fully set.  I’m sure it would have frozen at some point, but I didn’t want to wait.  I sliced it and tried to move it to a plate, but it was too soft.  Feeling completely annoyed, I stood there cleaning the plate off with my finger as it continued to melt.

And then.

I whipped out my immersion blender.

And then.

I had fudge sauce.

_MG_8416.jpg

Outrageously luscious fudge sauce.

_MG_8417.jpg

Print this!!

Chocolate Coconut Fudge Sauce

inspired by HEAB’s 2 ingredient fudge + adapted from my peanut butter carob fudge

  • 1, 15oz can full fat coconut milk
  • 1/2 cup unsweetened cocoa powder
  • 3 Tablespoons unrefined extra virgin coconut oil
  • 1/3 cup natural almond butter
  • 3 Tablespoons raw honey
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon sea salt
  1. In a large pot, over med-low heat, add all ingredients except the vanilla extract.
  2. Whisk until fully combined and smooth.  ~2-4min  Do not bring to a boil.
  3. Carefully pour into glass jars and let cool for at least an hour before closing + placing in the fridge.
  4. Keep refrigerated.  [The sauce will thicken in the fridge but stay extremely smooth.]

notes:  You want to use the drippy type of nut butter.  If there is excess oil on top, drain before measuring.  Full fat coconut milk is crucial for taste + texture.  Sub maple syrup for the honey, to make vegan.

_MG_8428.jpg

What’s the first thing I’m doing with this besides licking it off 5 different spoons?

Covering sliced bananas + freezing them.

Then, spreading it on my breakfast instead of nut butter.

Then, pouring it on vanilla bean ice cream topped with toasted coconut. [right dad?]

You get the idea…

_MG_8437.jpg

I’m hoping this recipe helps the fact that it’s only Wednesday.

Ashley