Coconut Cream Chocolate Fudge Sauce
Ingredients
- ½ cup / 125ml coconut cream scooped from the top of a can of full fat coconut milk
- ½ cup / 60g / 2 oz chopped dark chocolate
- ½ tsp vanilla extract
- 2 Tbsp. date syrup or more to taste
- ¼ tsp. espresso powder optional, but enhances chocolate flavour
- A pinch or two of salt to taste
Directions
- In a small saucepan over low heat, melt the coconut cream. Remove from heat and fold in the chocolate until melted.
- Add the vanilla, date syrup, espresso and salt. Stir to combine, then taste and adjust seasoning if desired.
- Store leftovers in the fridge for up to two weeks, and re-warm to serve (fudge will solidify when cold).
Notes
Makes approx. 3/4 cup / 185ml
