Vegan Peanut Butter Hot Fudge Sauce.
A simple and very delicious recipe for dairy free and vegan peanut butter hot fudge sauce.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tablespoons vegan buttery spread
- ½ cup organic cane sugar
- 1/8 teaspoon sea salt
- 1/2 cup unsweetened cocoa powder
- 3 Tablespoons peanut butter
- ½ cup non-dairy milk (I used SO Delicious unsweetened coconut milk)
- ½ Tablespoon corn starch (or arrowroot powder)
- 2 Tablespoons non-dairy milk
Instructions
- 1
In a small pot, combine the sugar, cocoa powder, and salt. Add the ½ cup non-dairy milk, and stir constantly over medium heat.
- 2
Bring the sauce to a simmer, then reduce the heat to low.
- 3
Add the peanut butter and vegan buttery spread stir until smooth and melted.
- 4
Put the cornstarch and the 2 Tablespoons non-dairy milk in a small container with a lid and shake well until combined. Slowly pour the cornstarch mixture into the pot and stir until the hot fudge thickens.
- 5
Remove the pot from the heat and set aside so the hot fudge cools enough to serve.
- 6
Serve over your favorite dairy free ice cream.
- 7
Store leftovers in a jar in the refrigerator.