Mexican hot fudge sauce
In a saucepan, heat the coconut cream until it starts to simmer. Remove from heat and add the agave or syrup, and pieces of dark chocolate. Stir until melted.
Stir in the Kahlua, cinnamon and vanilla. Taste and adjust sweetness level to your liking.
If not using right away, pour into a glass storage container and cover.
Drizzle over cake wedges, brownies, or dairy-free ice cream.
- 1/2 C coconut cream
- 2 Tbsp raw organic agave or maple syrup
- 150g dark chocolate, in pieces
- 1/4 C Kahlua
- 1/2 tsp ground cinnamon
- vanilla extract