Dreamy Fudge Sauce
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
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
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
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
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.
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