Better than the kind you can buy from the store, this hot fudge sauce keeps for up to 1 month if stored in an airtight container in the fridge.
1 cup sugar
⅓ cup cocoa powder
2 tablespoons brown rice flour (superfine is best)
2 tablespoons coconut oil
1 cup non dairy milk
1 teaspoon vanilla extract
In a small saucepan, whisk together all of the ingredients and heat over medium heat. Continue to stir as the mixture heats, ensuring no lumps remain as the mixture gets hot. Reduce the temperature slightly and continue to cook until thickened, for about 3 to 4 minutes. Stir well right before serving and enjoy hot.
Store in airtight container in the refrigerator for up to 1 month, and reheat as needed to top ice cream and other goodies.