4-Ingredient Paleo Hot Fudge Sauce (Paleo, Nut Free, Read Food, Vegetarian)

One of the very few things I have missed since going Paleo, and I mean truly missed, a hot fudge sauce. And I don't mean the thin chocolate sauce that passes for hot fudge in some places either. I mean, I missed the real deal hot fudge sauce, the one you can almost chew and really sink your teeth into. Fudge that does not thin out in ice cream or dissolve into sad and melted nothingness.

Sadly, corn syrup is the usual suspect that gives commercial hot fudge sauce its plasticy chewiness, as does a crazy amount of sugar, and we are not about that life anymore. Right? My favorite sundae used to be from McDonald's and a quick look at their site reminds why we are not about that life anymore! Ingredients for McDonald's hot fudge sauce:

Sugar, water, sweetened condensed skim milk (milk, sugar), hydrogenated palm kernel oil, nonfat milk, cocoa (processed with alkali), corn syrup, salt, disodium phosphate, potassium sorbate (preservative), artificial flavor, soy lecithin, polyglycerol esters of fatty acids.

And wouldn't you know, last weekend I was hit with a terrible craving for not only a bowl of hot fudge, but a chewy brownie, too. And a bowl that preferably had some ice cream. But really, just a bowl that was much more fudge than brownie or ice cream.

I did make a sundae that day, with brownies using the Better than a Box Brownie by Vanessa Barajas. You can find another recipe for a dense, chewy brownie here and it would work well, too. And I used my Simple Banana Ice Cream recipe (here) for the rest of the sundae.

So, here is my hot fudge recipe. And it was just what I needed last weekend.

4 Ingredient Paleo Hot Fudge Sauce

1 cup full fat coconut milk
1/4 raw honey
1/4 maple syrup
12 ounces dairy-free dark chocolate chips (I used these)

In a saucepan over medium heat, bring the coconut milk, maple syrup and honey just a boil, whisking until the honey is dissolved. Reduce the heat slightly and simmer, whisking often, for about 3 full minutes.

Remove the pan from the heat, add the chocolate chips and stir until the chocolate is melted and the fudge is well mixed.

Cool to room temperature before serving. Store leftovers in the refrigerator, in a covered container.

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