Hot Fudge Sauce: Frankie & Jo’s edition.


We joined Frankie & Jo's Founder, Autumn Martin, in her Seattle home to learn how to make this delicious hot fudge. "I am so delighted to share this delicious and easy, heart-warming sauce with you - it has that full-bodied chocolate flavor that I love, and is perfectly salty. We hope it helps make your holiday celebrations with loved ones a little warmer and tastier. "

You will need:
1 can coconut cream (13.5 ounces) *
2/3 cup coconut sugar 
3 T vegan butter
40 grams 100% unsweetened chocolate (app. ¼ cup)**
2/3 cup cocoa powder ***
¼ tsp. salt ****
¼ tsp. vanilla 



In a medium heavy pot, on medium high, heat coconut cream, coconut sugar, and vegan butter to a simmer. Remove from heat, whisk in chopped chocolate until smooth. Add cocoa powder and whisk until smooth. Return to heat, stirring constantly, and bring to a simmer. Remove from heat, whisk in salt and vanilla extract. Serve warm over ice cream or any other dessert. Store in the fridge for a week or so in a covered jar. To reheat, gently use the stove or a microwave for a few seconds. 



*I like the brand Let’s Do Organic as it does not have any gums or stabilizers.

**Find the most flavorful 100% chocolate – not all are created equal! I love the PCC brand, made by K’UL – it has a beautiful flavor, balanced enough to eat on its own.

***Dutched or natural work here, but I use dutched as I like the classic “chocolate pudding” flavor.

****I am obsessed with sel gris and use it in all my recipes.


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