Mexican Hot Fudge Sauce

Ingredients:

• 1 C. Allergy Friendly Chocolate Chips
• 7 Tbsp. Soy Free Vegan Spread, softened
• ½ C. Organic Cane Sugar
• ¾ C. Rice Milk
• 1 tsp. Pure Vanilla Extract
• ½ tsp. Ground Cinnamon
• Pinch of Salt
• Pinch of Cayenne Pepper (optional)

Instructions:

1. In a medium saucepan, melt the chocolate chips and vegan spread over medium heat.
2. Stir the sugar into the chocolate mixture and whisk until dissolved.
3. Whisking, slowly incorporate the milk until the mixture is thickened.
4. Whisk in the vanilla, cinnamon, salt and cayenne pepper (if using).
5. Serve over frozen dessert, fresh fruit, or both!