3 Ingredient Vegan Hot Fudge

My dad’s favorite way to eat ice cream is a banana split with the works — a nut topping, sprinkles, and hot fudge. During my childhood summers, we would make our fancy ice cream concoctions together at least once a week. And while I wasn’t the biggest fan of bananas or nuts in mine, I looooved hot fudge. In fact, I loved it so much that sometimes, I’d just eat it by the spoonful — no ice cream necessary!

After I went vegan, I searched far and wide for a good hot fudge topping that would hit the spot but nothing really hit the spot. Then, I tried making my own and trust me when I tell you it’s fudging amazing. Vegan butter, sweetened condensed coconut milk, and cocoa powder come together to create the perfectly rich and indulgent chocolate flavor I always crave.

Is your mouth watering yet? Good thing this recipe requires just three ingredients (with the option to mix in your favorite toppings) and just 12 minutes of your time!

Vegan, Gluten-Free, Dairy-Free, Nut-Free, Fudge
Dessert, Fudge
American
Yield: 12
Author: Alisha Vavilakolanu
3 Ingredient Vegan Hot Fudge (Dairy-Free, Gluten-Free, Nut-Free)

3 Ingredient Vegan Hot Fudge (Dairy-Free, Gluten-Free, Nut-Free)

Cook time: 12 MinTotal time: 12 Min

Ingredients

  • 1 tbsp vegan butter
  • 13 oz sweetened condensed coconut milk*
  • 1/3 cup cocoa powder
  • optional: chocolate sprinkles, crushed nuts, or other mix-ins of choice

Instructions

  1. Melt vegan butter in a large saucepan over medium heat. Once the butter is melted, pour the condensed coconut milk into the pan. Sift in the cocoa powder and use a whisk to remove any clumps.
  2. Continue to stir and heat the mixture for 10 - 12 minutes, at which point it should take on a fudge-like consistency. You'll know it's ready when you run a spatula through it and it takes a second or two for the fudge to move inwards.
  3. Turn off the heat and transfer the fudge to a glass container. Cool for at least 5 minutes before drizzling over ice cream, cakes, or other desserts. Store leftover fudge in an airtight container in the fridge for up to a week. Reheat before serving.

Notes:

Condensed Coconut Milk

I have had luck finding this ingredient in the 'Latin Foods' or 'International Foods' aisles at various grocery chains. I usually get Iberia Foods' Coconut Cream. In spite of what the label says, this is a condensed coconut milk, not a simple coconut cream. Other options include:

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https://thelishlife.com/blog/vegan-hot-fudge
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Chocolate Chip Banana Bread Baked Oat Muffins

I know this sounds like a mouthful but these baked oats are almost bite-sized and pretty much just a lighter and gluten-free version of my Chocolate Chip Banana Bread Muffins!

Oats have made quite the comeback and honestly, I’m here for it! If you’ve been following along on my oat-ventures, you already know my oat lover’s origin story. Baked oats have honestly radicalized my views on breakfast; I was all the way team savory before this trend took off and now I’m over here eating Peaches & Cream or Black Forest Baked Oats first thing in the morning.

These baked oat muffins follow a similar method but here, bananas are the star of the show. Cinnamon and chocolate chips both complement and enhance the rich banana flavor while the oat flour base keeps the muffins nice and fluffy.

Vegan, Gluten-Free, Dairy-Free, Oil-Free, Nut-Free
Breakfast, Oatmeal
American
Yield: 6
Author: Alisha Vavilakolanu
Vegan Chocolate Chip Banana Bread Baked Oat Muffins (Dairy-Free, Gluten-Free, and Oil-Free)

Vegan Chocolate Chip Banana Bread Baked Oat Muffins (Dairy-Free, Gluten-Free, and Oil-Free)

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

  • 1 cup whole grain oats
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 ripe banana
  • 1 flax "egg"
  • 3/4 cup nondairy milk
  • 1/2 tsp vanilla extract
  • 1 1/2 tbsp maple syrup (or sweetener of choice)
  • 1/4 cup nondairy chocolate chips
  • optional: 1/3 - 1/2 medium ripe banana, sliced into coins

Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Lightly grease a muffin/cupcake pan.
  2. Prepare the flax egg. Combine flax meal with 2.5 tbsp room temperature water and set aside for 5 minutes to thicken.
  3. Process the oats along with baking powder, salt, and cinnamon in a high-speed blender or food processor.
  4. Add banana, flax egg, milk, vanilla extract, and maple syrup. Blend until smooth. The consistency should resemble cake batter. Fold in chocolate chips.
  5. Divide the batter between six cups in the muffin pan. Gently press a banana coin into the top of each muffin, if desired. Bake at 375 degrees for 10 - 12 minutes, or until the tops are golden brown and a toothpick inserted into the center of the muffin comes out mostly clean.
  6. Serve immediately or store in the fridge for up to three days. Freeze for longer storage.

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Cake Batter Baked Oatmeal Bites (Vegan & Gluten-Free)

https://thelishlife.com/blog/chocolate-chip-banana-bread-baked-oat-muffins
Did you make this recipe?
Tag @lish_life on instagram and hashtag it #thelishlife
Created using The Recipes Generator