I wasn’t planning on blogging about this, but after eating it, I felt I just had to share.
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I am going on a strict elimination diet starting tomorrow, so we figured we had to splurge a little before then. We made a hot fudge sundae, and boy, was it good! I measured the sauce out as I cooked it, so I could keep the recipe for future use. 
This is soy free, and vegan, by the way, if you hadn’t figured that out by the title.
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Chocolate Sauce
- 3 Tablespoons Chocolate Chips (Photo 1)
- 4 Tablespoons Organic Sugar (Photo 2)
- 2 Tablespoons Almond Milk (Photo 3)
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+ 1 Pint Purely Decadent Vanilla flavored coconut milk ice-cream (Photo 4)
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Heat all the chocolate sauce ingredients in small saucepan, stirring constantly, until sugar and chocolate chips have melted. Remove from heat, and allow to sit until only warm. (This allows it to thicken) Serve on top of ice cream, and enjoy!
Allergen free chocolate chips. ($3.50 at Whole Foods)
$7.99 for a 10 pound bag at Cosco!
Pacific brand almond milk ($4.99 for a 1/2 gallon at Whole Foods)
$5 a pint at Whole Foods - OUCH!
Finished product- Soooo gooood!!!
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I love coconut ice cream, Ill have to try out this recipe, sounds yummy
Hi,
I love sugar.
Yum. That looks SO good! I need to come take cooking lessons from you!
Ohhhhh, I’m drooling! No fair!
Hello dude, I really like your site. With the abundance of misinformation about this subject on the web, it’s great to see some refreshing content. Keep up the great work!
Looks good! I do a similar chocolate sauce except I use agave nectar instead of sugar. Sugar and chocolate – who can go wrong with that?
That’s my motto! …and agave is awesome too, by the way!