Name: Dreamy Fudge Sauce
Prep time: 15 min
Ingredients: ¼ cup cocoa powder; 2 Tbsp pumpkin seeds; 1 Tbsp rolled oats; ⅓–½ cup non-dairy milk (see tips); ¼ cup pure maple syrup; 1 tsp pure vanilla extract; ¼ tsp sea salt

By Dreena Burton

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This dreamy sauce will remind you of the hot fudge sauces of your childhood, but this one is completely dairy-free and has way more redeeming qualities.

Prep: 15 mins Yield: ¾–1 cup

Gluten Free Soy Free

Growing up, I always ordered extra sauce. Since this version of a DQ (Dairy Queen)-style sauce is dairy-free, I prefer to think that the D in DQ stands for “Dreena”!

Reprinted from Dreena’s Kind Kitchen: 100 Whole-Foods Vegan Recipes to Enjoy Every Day (BenBellaBooks, 2021)

Ingredients

¼ cup cocoa powder
2 Tbsp pumpkin seeds
1 Tbsp rolled oats
⅓–½ cup non-dairy milk (see tips)
¼ cup pure maple syrup
1 tsp pure vanilla extract
¼ tsp sea salt

Instructions

1. Combine all the ingredients in a blender, preferably high-speed and puree as long as needed to get a smooth texture.
2. Once smooth, transfer mixture to a small saucepan to warm and thicken over medium-low heat, whisking occasionally, until a slow bubble develops.
3. Remove from the heat and serve hot or warm, or let cool and store leftovers in a covered jar in the fridge for up to 5–6 days. The sauce will thicken as it cools.

Cooking Tips

1. With ½ cup of milk, the sauce will be pourable, with just a slightly thick consistency. If you want a very thick sauce, use less milk, about ⅓ cup. You can thin the sauce after it cools by stirring in a touch more milk. Almost any type of non-dairy milk will work here, but oat milk can make the mixture become too sticky and thick.