- 1/4 cup soy creamer
- 2 tbsp instant coffee
- 1 1/2 cups vegan chocolate chips
- 1/4 cup canola oil
1. Bring soy creamer to bubbling in a small saucepan over med-hi heat. Stir in instant coffee and remove from heat.
2. Stir in chocolate chips and stir until smooth. Then add oil and stir until smooth.
This will keep in the fridge for a long time. Store it in a glass jar and microwave for a few seconds to warm it up before drizzling over ice cream.