Vegan Recipe: Hot Fudge, Fresh Thymes Café

Yes, it’s chocolate. And yes, it’s vegan.


¾ cup real maple syrup
½ cup organic sugar
1 cup organic all-purpose flour
½ cup organic cocoa, divided
2 teaspoons baking powder
¼ teaspoon salt
½ cup coconut milk
1/3 cup coconut oil, melted
1 ½ teaspoons vanilla extract
1 ¼ cups hot water

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Heat oven to 350 degrees F.

Combine maple syrup, flour, ¼ cup of the cocoa, baking powder and salt. Stir in coconut milk, coconut oil and vanilla; beat until smooth. Pour batter into ungreased 9-inch square baking pan. Stir together ½ cup sugar and remaining ¼ cup of cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with vegan whipped topping, vegan ice cream or fresh berries.  Makes about 8 servings

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