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This vegan ice cream topper is totally fudging. But believe us when we say you’ll be hoodwinked, too. Because the flavor is practically indistinguishable from Marc “Coop” Cooper’s original, dairylicious Fudge Sauce, which, well, we can’t get enough of.
After months of testing countless dairy substitutes, Coop found genius in a base of creamy, sorta nutty fresh-extracted coconut. Thanks to unsweetened cocoa and a little cane sugar and salt, lactose-intolerant or vegan sweettooths don’t have to miss out on the rich, velvety, dark chocolate experience.
Liar, liar, but this sauce is fire!
The iconic “drippy lid” is actually a registered trademark, made form hardened wax with a chocolate essence! It’s like scratch-n-sniff that’s followed up with real tastebud satisfaction, once you reach the gooey sauce inside.
tip of the tongue
Soften the drippy sealing wax in hot water to break it open. Microwave the full jar on high (without the metal lid) for 30 seconds, or heat in a saucepan with water, stirring occasionally. Drizzle, spread, spoon, or just eat straight out of the jar with your finger.
Coconut cream (fresh extracted coconut, water, natural stabilizers - <.1%: xanthan, carrageenan, guar gum), cane sugar (not bone char filtered), brown cane sugar (not bone char filtered), unsweetened pure chocolate, Dutch process cocoa powder, coconut oil, salt
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