Nobó chocolate’s indulgent chocolatey fudge sauce is thick, shiny and gooey. You would never guess it’s dairy free. Serve warmed over your favourite scoops of ice cream or as an indulgent dip for strawberries and fresh fruit.
⅔ cup coconut milk
⅓ cup honey (or brown rice syrup if vegan)
2 tblsp cashew butter
1 tblsp cocoa
2 Nobó choc discs
Combine the coconut milk, cashew butter, sweetener, cocoa, and salt in a small saucepan over a medium heat. Simmer on low, whisking ingredients together for 3 more minutes after everything has combined, then remove from heat and stir in chopped Nobó choc discs.
You can enjoy straight away or it will thicken more as it cools. Generously pour over your favourite ice cream, we love pairing it with our dairy free Irish Salted Caramel Frozen Goodness.
Pour leftovers into a jar and refrigerate. Choc fudge sauce keeps chilled in the fridge at least a month and often two, although it’s rare it lasts that long!