vegan hot fudge sauce

This might be Dahlia Kitchen’s quickest recipe to date as this hot fudge sauce takes all of five minutes to prepare once you have the ingredients. And let’s be honest – on a hot summer day the last thing you want is to spend hours in a hot kitchen when you could be at the pool with your friends.


Don’t let the word vegan dissuade you from giving this a try. Just think of this as guilt-free hot fudge sauce…. and who doesn’t want that? Plus, there is no awful corn syrup or artificial sugars added in this baby.


I started off by eating this on ice cream like any decent human being, then proceeded to dollop it on strawberries, making the ratio of hot fudge to fruit approximately 1:1. Then I spiraled further down the vortex of hot fudge oblivion and ate it by the spoonful. Do not ask me if I feel embarrassed about that admission because you should already know the answer (due to the fact that I am broadcasting my actions to the world). Like I said, guilt-free hot fudge. Take it from me.



Makes about 11oz, or 1 and 1/3 cups hot fudge sauce

1/4 cup maple syrup
1 cup canned coconut milk (use regular, not lite)
2.5 ounces unsweetened dark chocolate (I used 85% but you can use up to 100%)
1/2 tablespoon vanilla extract
1/4 teaspoon kosher salt

Heat maple syrup and coconut milk in a small pot over medium heat, whisking occasionally. When it begins to simmer, remove from heat and continuously whisk in dark chocolate until completely incorporated. Stir in vanilla and salt. Either serve immediately or store in refrigerator up to one week.

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