Vegan homemade hot fudge sauce spiked with toasty tahini and a hit of salt can be on your ice cream and in your face with just 8 ingredients & 10 minutes. Pair them with the gluten free teff flour waffles shown here for luxurious waffle sundaes, or drizzle it over vanilla or coffee nice cream for an easy weeknight treat.
Prep Time: 5minutes
Cook Time: 10minutes
Servings: 12servings (1 pint)
1cup(235 ml) plant milk (or dairy milk, or water)
2tablespoons(25 g) packed dark brown sugar (or coconut sugar)
2tablespoons(42 g) maple syrup (more to taste)
2tablespoons(12 g) dutch-process cocoa powder
6tablespoons(110 g) well-stirred tahini (I like Sadaf brand; more to taste)
In a medium saucepan, combine the milk, dark brown sugar, maple syrup, and cocoa powder. Bring to a boil over medium-high heat, whisking frequently. Remove from the heat and whisk in the tahini, chocolate, vanilla, and salt.
Taste, adding more tahini if a stronger flavor is desired, more maple syrup if you want it a bit sweeter, or more chocolate if you want it a bit thicker. The chocolate sauce will thicken as it cools.
Let cool slightly, then drizzle it over your dessert of choice. Store refrigerated airtight for up to several weeks; warm before using.
Nutritional values are based on one of twelve servings.