Vegan Hot Fudge Sauce

5 from 5 votes

This vegan hot fudge sauce is rich, chocolaty, and cooks up in minutes with just a handful of ingredients. It's the perfect topping for dairy-free ice cream, but no judgement if you're inclined to eat it by the spoonful!

Prep Time5

Cook Time5

Total Time10

Course: Dessert

Cuisine: American

Servings:

Calories: 110kcal

Author: Alissa Saenz

Ingredients

⅔ cup full-fat coconut milk
½ cup maple syrup
½ cup organic granulated sugar
6 ounces vegan chocolate chips (about 1 cup)
¼ cup unsweetened cocoa powder
⅛ teaspoon salt
2 tablespoons vegan butter
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Place the coconut milk, maple syrup, sugar, chocolate chips, cocoa powder, and salt into a small saucepan and set it over medium heat.
Heat the mixture while whisking, until it comes to a boil.
Lower the heat and let the mixture cook at a simmer for 3 minutes, whisking constantly.
Remove the pot from heat, then whisk in the butter and vanilla.
Allow the mixture to cool for a bit before serving, whisking it every so often to prevent a skin from forming.
Serve the sauce immediately (while warm), or store it in an airtight container in the fridge for up to one week. Reheat it in a small saucepan on the stove, whisking frequently, or by microwaving in fifteen second intervals in a microwave-safe bowl, stirring or whisking between zaps.

Notes

This recipe makes about 2 ½ cups of hot fudge.

Nutrition