Morning made simple

Using cocoa powder and chocolate chips gives this vegan fudge sauce its rich chocolate flavor while coconut sugar gives this creamy hot fudge a slight brown butter caramel note.  Pair this sauce with a scoop of dairy-free frozen dessert or bananas and summer berries.  Extra fudge sauce can be stored in an airtight container in the refrigerator for up to two weeks.



  • 1/3 cup unsweetened cocoa powder
  • ¼ cup coconut sugar
  • 1/8 teaspoon Himalayan salt
  • ½ cup plus 2 tablespoons Forager Project Cashewmilk
  • 3 tablespoons vegan butter
  • ½ cup dark chocolate chips
  • 2 tablespoons arrowroot


  • In a small sauce pan, whisk together the unsweetened cocoa powder, coconut sugar and Himalayan salt. Add in a 1/2 cup of Forager Project Cashewmilk and place the sauce pan over high heat. Stir continuously to combine and bring to a slight boil.
  • Reduce the heat to medium, add in the vegan butter and dark chocolate chips. Stir until everything is well combined and melted.
  • In a small dish mix together the arrowroot and the additional 2 tablespoons of Forager Project Cashewmilk. Once combined, add into the hot chocolate sauce. Mix to combine and allow the chocolate sauce to thicken up.
  • Take off the heat and set aside to cool before serving. Place in an airtight container, store in refrigerator for up to two weeks.
Forager Project Organic Products Hot Fudge Ingredients