Vegan Chocolate Fudge Sauce (M is for Mocha)

Celia just began a new food trial last week - coffee! At first, we thought that maybe it seemed like a "waste" of a trial, because it's not like coffee is a nutritional powerhouse or anything. However, it is something that would give her a new flavor. I've seen lots of recipes for a coffee "spice rub" for pork, and it would be something nice to add to ice cream base.  Plus, it's something that is pretty ubiquitous -- every restaurant and gas station has it.  Obviously, creamer isn't an option for her (dairy or soy!), but black with sugar is definitely doable.  I mentioned that she could even get that as a treat at Starbucks with Daddy, and her eyes turned wide as saucers:  "You mean you can get a PLAIN COFEE at Starbucks?"  Hard to believe, but yep, you can!

So far, she's doing OK with it. Two more weeks with no reaction, and she gets to keep it "for good." Although she prefers it with a bit of coconut milk as well, she does like it with just a bit of sugar, and is enjoying sampling lots of coffee.

Her brother's favorite coffee drink is a mocha frappe, and she wanted to try one with "her" ingredients.  I made this chocolate fudge sauce for her to add to a blenderful of coffee and ice...and apparently on top of her ice cream, and strawberries...and to dunk her bacon in...  This week's Blogging through the Alphabet theme may be "M is for Mocha", but she's pretty much decided that fudge sauce is pretty good on nearly everything!

Vegan Chocolate Fudge Sauce

1 can (11.5 oz) sweetened condensed coconut milk
1/4 cup cocoa powder
1 tsp kosher salt

Heat the coconut milk until it begins to steam, and add the cocoa powder.  Whisk briskly to combine. Add the salt and whisk again.

For a hot mocha, add 2 Tbsp of syrup to 8 oz of coffee.  It will be sweet and chocolatey, but not overpowering the coffee flavor.  For everything else, just spoon it on to taste.  (You can re-warm it to make it more syrupy for mixing into coffee, or leave it chillled for a more fudgy consistency.)

Store in a glass jar for up to a week, but it probably won't last that long.







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