This post kind've started as a disaster and turned into a masterpiece. A "happy accident" as my high school photo teacher, Ms. Beary would say.
I was trying to make Roasted Cherry Coconut Almond Vegan Ice Cream, and aside from it being way too many words it was also a rock solid block of ice after it hung out in the freezer for a day.
Back to the drawing board.
The greatest blessing about it was that I was planning on swirling the fudge sauce into the ice cream but the fudge was hot so I couldn't and I saved it to pour on top and OH MY GOD IT WILL MELT YOUR FACE OFF.
You know, like in School of Rock when fake Mr. Schneebly Jack Black talks about the face melting solo?
This fudge is the face melting solo.
It can melt the rock solid ice block of cherries and coconut in your freezer into the most delectable swirl of flavors you've ever had.
I found myself sneaking demitasse spoonfuls of the fudge for breakfast the next day.
Kind've like when I had 10x the sweet tooth I do now in middle school and kept a can of vanilla frosting in the back of the fridge for an after school pick me up every now and again.
Make it, maybe/definitely double the recipe.
I'll show you the ice cream that fed my garbage disposal anyway, since it turned into this gorgeous sunset lavender and who doesn't want to look at aerial shots of scoops?
Vegan Hot Fudge
makes about a cup
(adapted from Minimalist Baker)
1 can full fat coconut milk- DON'T SHAKE IT LIKE A POLAROID PICTURE
1/3 c cocoa powder
1/4 c sugar
1/2 tsp vanilla extract
zest of one orange if you're feeling like Ina- maybe a splash of Grand Marnier as well?!
Open the very still can of coconut milk. If you have just gotten it home from the grocery store or you have shaken it recently, let it take a nap for about an hour. Scoop all of the thick white cream off the top into a saucepan and store the milkier thinner stuff on the bottom in the fridge for smoothies or whatnot.
Whisk in the cocoa powder, sugar and salt.
Cook over med-high heat until it starts to bubble and it's super shiny, about five minutes. Lower the heat if it gets too bubbly/starts to boil. You want a gentle simmer and you want to be constantly whisking so you don't have burnt flavored fudge on your hands.
Remove from heat, stir in vanilla and orange zest only if you're in the mood for orangey chocolate.
Serve over EVERYTHING.
Keeps well in a jar in the fridge for up to two weeks, just pop it in the microwave for a quick thirty or heat the whole jar in a pot with warm water like it's a baby's bottle before serving.