You know your life as a food blogger has reached an all time low when you are caught in the kitchen by your children licking vegan hot fudge sauce off of your shirt. And then they want a lick too. Yes, sadly that seriously happened. I was taking pictures and next thing I knew my shirt was covered in chocolate sauce. I really was just trying to prevent the washing machine from working overtime. Honest. Or at least that's what I'm telling myself. 😉
And fyi... no, I did not let my children lick my shirt. I don't like sharing my chocolate.
My Dad and I used to make hot fudge sauce together when I was a kid. I loved making treats with him, but I especially loved it when we made hot fudge sauce. It guaranteed we were going to have Hot Fudge Sundays for dessert. Who can possibly resist vanilla ice cream with hot fudge sauce and chopped nuts?
This Rich & Decadent Dairy Free Hot Fudge Sauce is ridiculous, and I mean that in such a good way - it's ridiculously good! Think of the inside of molten chocolate cake, you know that ooey-gooey fudge in the middle? Yeah, this is just like it. It's smooth, dark chocolate-y, and downright sinful. You'll be secretly sneaking spoonfuls from the refrigerator when no one is looking. Or dipping fruit into it. Or enjoying it in/on dairy free ice cream (There just might be another recipe coming soon... stay tuned!).
Peace, love, and hot fudge sauce.
xoxo,
Megan
Hot Fudge Sauce with Cocoa
This Hot Fudge Sauce with Cocoa is smooth, dark chocolate-y, and downright sinful. You’ll be secretly sneaking spoonfuls from the refrigerator when no one is looking.
Ingredients
- 14 ounces full fat canned coconut milk
- ½ cup coconut sugar
- ⅓ cup unsweetened cocoa powder
- 2 tablespoons vegan butter, or ghee for non-vegan
- ½ teaspoon vanilla extract
Instructions
- In a blender, blend together the coconut milk, coconut sugar, and cocoa powder until smooth (this step ensures the sauce will be smooth and not lumpy).
- Pour the mixture into a small saucepan and bring it to a boil over medium heat. Reduce heat to medium-low and simmer, stirring frequently, for 10 minutes and then remove from heat.
- Whisk in the coconut oil and vanilla.
- Allow the sauce to cool for 20 minutes. A thin film will naturally form over the top of the fudge sauce; this is perfectly normal. Simply give the fudge sauce a good whisk before pouring it into an airtight glass container. The sauce will continue to thicken while it cools.
- Store in the refrigerator. Can be served cold or hot. Consume within 4-6 days.
Notes
Caution: Don't put this on the stove to boil and walk away! You have to babysit it, otherwise it could boil over and make a huge mess!
You also might like my "Liquid Gold" a.k.a. Dairy Free Caramel Sauce. Click here for the recipe.
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amber says
Holy chocolate sauce! That looks incredible, Megan!!!! That second picture with the ice cream is stunning. I have to say, it looks just so nice right about now, as we are reaching 100 degrees tomorrow! Yikes. I can't wait to try this sauce. My daughter is having an ice cream party for her birthday this summer and this would be perfect. xo --am
Connie says
Oh my, can't wait to try!!!! Thank you!!!
Cassidy @ Cassidy's Craveable Creations says
We must think alike because I made chocolate syrup last week and have been thinking, "Now I need to make chocolate fudge" - and then I saw you posted a recipe for it!!!! Looks so awesome!
...can't wait for you ice cream too 🙂
xo,
Cassidy
Joanne Peterson says
Yum! I'll just swap out the cocoa powder for carob powder and voila!
Blessings,
Joanne
Heather @ Cook It Up Paleo says
Wow that looks so decadent and delish! Pinned! 🙂
Raia says
Oh, this looks soooo good! I think I will make some and eat it by the spoonful. 😉
Alicia M says
Wow this looks so luxurious! Yum!!
Keira says
Can you omit or substitute the palm sugar from this recipe?
Thanks so much!
Megan says
You could probably use sucant or sugar in the raw. 😉
Sam says
What about coconut sugar??
Megan says
Coconut sugar and palm sugar are sometimes considered the same, which is why you'll often hear "coconut palm sugar." 😉 But, yes, coconut sugar would be great.
Terry Moore says
This hot fudge sauce looks delicious and can't wait to try, plus the liquid gold ,Carmel sauce looks so good too! will definitely have to try! Thank you for your recipes and website! !!
Megan says
You're very welcome, Terry! 🙂 Thanks for stopping by!
Allie says
You say to consume within 4-6 days, can this be made a few months in advance amd Cannes for Christmas gifts? Or will it spoil? Thanks!!
Megan says
Hi Allie,
I have no idea about canning this... I've never tried it (sorry!).
Megan
Ruth says
I've made this twice now. The jar is sitting on the counter next to me with a licked spoon. Oh yes, right out of the jar, no shame. Super easy to make. I like the short ingredient list! My husband is usually a heavy dairy person and he enjoyed it too. Works well on ice cream, coffee, cheesecake, and a spoon.
Anita says
OH MY!!!
How GOOD is this chocolate yummines......drool..drool 🙂
I have made the ice cream and it is in the fridge waiting to get cold enough to churn into ice cream.
The issue I have is I don't know if the chocolate sauce will last that long...IT IS SOOO GOOD!
Thank you Megan, I will be making this time and time again xx
Megan says
So happy you enjoyed it Anita! 😉
Mandy says
Hi,
I was wondering what sugar I could use in place of the palm sugar? Palm sugar is very hard to find here.
Megan says
You could try coconut sugar, or a light brown sugar.
Tracy says
hi Megan,
My youngest son is getting married in May and I have volunteered to do the wedding bonboniere - little take home jars of caramel and chocolate sauce. I like the sound of your recipes and will give them a go. I will need to fill 105x 135ml jars......!......do you know if your recipes still work out if tripled or quadrupled? I know sometimes recipes sometimes don't quite work out when you do this. Any info appreciated. Trace
Megan says
Oh goodness! That's a lot! 😉 I haven't tried tripling or quadrupling this recipe, but I'd imagine it would do fine. Best of luck - and congrats to your family! 😉
Yoli says
Hello, does this taste like coconut at all? I will use grass fed butter but what about the coconut milk?
Thanks
Megan says
Hi Yoli,
It really depends on the brand of coconut milk used. I've found some give off stronger flavors than others. The Aroy-D brand of coconut milk is my favorite, it has a more subtle flavor. 😉
Daniela Valenote says
This chocolate fudge sauce is divine! My husband, brother in-law & parent in-laws who can & do eat anything they wish ALL really liked it in the Paleo Fudge Tracks ice cream. We ate the left-over fudge sauce by the spoonfuls. Another great success Megan! Thanks!!!
Megan says
Love to hear comments like your's, Daniela! Thank you! 😉 I'm very happy your family enjoyed it!
Rachel says
I just made this sauce to go over a peanut butter chocolate bundt cake that is gluten, dairy, and sugar free. I substituted Swerve granular sweetener for the sugar and it is SO delicious. Thanks so much! This is the first time that I have seen your blog, but I'll definitely be checking back for more recipes!
Darlene Ramistella says
I am looking for rich, decadent chocolate sauce recipe
Megan says
This is it then!
Rachel says
I made this tonight to go with a chocolate cake, because I have a lactose intolerant friend. Can I just say, it was really, REALLY good. All 6 guests loved the sauce (probably more than the cake!). It was smooth, rich, sweet and the coconut taste really kicked the whole dessert up to the next level. And the smell while it was cooking! This is my new favourite chocolate sauce, dairy-free or not! Thanks a lot for this recipe.
Natasha says
Wow, this tastes just like the chocolate sauce my mom used to make! But without the butter and cream.
Megan says
😉 YAY! That's great, Natasha! One of my favorite things to eat by the spoonful!
Penny says
I was looking for a fudge sauce using coconut sugar and found it! Thank You!
After blending just the coconut milk, sugar and cocoa.. it was delicious just like that! But you're right.. don't walk away from the stove! it happens fast.. just like that it burnt on the bottom of the pan 🙁 So i quick switched it out into another pan. It still tastes a little burnt 🙁 BUT.. i'll still eat it! haha. Thanks for recipe!!
Megan says
Oh no! Glad you caught it in time, Penny. And you're welcome!
Nancy Ryan says
This is absolutely devine!!! I used Lakanto Monk fruit sweetener (granulated)and it came out so good and it's totally sugar free and you can NOT even tell!! Great on the Keto diet. This will not spike blood sugar either. I've died and gone to heaven!!
Megan says
Oh, wonderful, Nancy! Thank you for letting us know how the substitution worked out. I haven't used monk fruit sweetener yet (though I have some in my pantry). Looking forward to trying it out using that!
Hannah says
Does it thicken? It appears thin
Megan says
Yes, it does thicken as it cools in the refrigerator.
Isabelle Payne says
Just found this recipe! AMAZING! Will be using it on all my desserts! Thank you!
Megan says
Yay - awesome, Isabelle! Glad you enjoyed it!
Jill Giaquinta says
Hi Megan, have you ever tried chilling then whipping the sauce to fill mini tartlets? Thanks
Megan says
Hi Jill,
I have not! But the thought of this in mini tarts makes my mouth water! 😉
Maria McKenzie says
This hot fudge sauce is so delicious and easy to make! For my birthday, I wanted a hot fudge brownie, one of those childhood treats I wouldn't dream of eating now. But with my paleo brownie and paleo coconut whipped cream recipes , So Delicious vanilla bean dairy free "ice cream," and this amazing hot fudge sauce, I was able to enjoy one!
Thank you, Megan!
Megan says
Awe, that's awesome, Maria! Thanks so much for coming back here and letting me know your thoughts - I appreciate that! And happy belated birthday!