Five ingredient + five minute Dairy Free Hot Fudge Sauce – thick, creamy and minimally sweetened! Pour this over brownies, cookies, ice creams for next level homemade decadence! Paleo + Vegan
Just popping in for a quick one today to share this Dairy Free Hot Fudge.
Oh, baby.
Is there anything more mesmerising than watching a thick spoonful of chocolatey goodness drip down into a pool of more chocolate? Debatable.
How to Make: Dairy Free Hot Fudge
This recipe is incredibly easy and doesn’t need much explantation but just incase you do I’ll break it down a bit. The fudge is made up of:
- coconut cream (or full fat coconut milk)
- dairy free dark chocolate
- vanilla extract
- maple syrup (or another sweetener of your choosing)
- unsweetened cocoa powder
A little clarification on the coconut cream: You can buy cans of coconut cream of its own but you can also scoop this out from a can of full fat coconut milk. You want the thick, creamy part sitting on top. Using the coconut cream on top will result in a thicker, richer hot fudge. That being said if your coconut milk doesn’t separate between the cream & the water – no worries! Use the coconut milk that you have and if you need to thicken up your fudge sauce you can add an extra tablespoon or two of cocoa powder to make up for it.
To make this hot fudge simply whisk everything together except for the cocoa powder in a small sauce pot on a low heat. Mix until everything is fully melted then remove from the heat. Whisk in the cocoa powder making sure to break up any lumps as needed. Finally just taste and adjust the sweetener as needed.
Transfer into a small jar with a lid and then set aside until needed. You can pour this over cakes, brownies ice cream – whatever! Store in the fridge for up to about 5 days.
By the way in case you’re wondering there’s a recipe coming up in a couple of days for this paleo + vegan vanilla ice cream pictured above so stay tuned!
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Dairy Free Hot Fudge - Paleo + Vegan
Five ingredient + five minute Dairy Free Hot Fudge Sauce - thick, creamy and minimally sweetened! Pour this over brownies, cookies, ice creams for next level homemade decadence! Paleo + Vegan
Ingredients
- 1/2 cup coconut cream
- 2 oz dairy free dark chocolate, chopped
- 1 teaspoon vanilla extract
- 2 tablespoons *maple syrup, or more to taste
- 2 tablespoons unsweetened cocoa powder
Instructions
- On the lowest heat combine the coconut cream, chocolate, vanilla extract and maple syrup. Stir and let the chocolate melt - stir often to keep the chocolate from burning.
- Once the chocolate is melted and everything is combined whisk in the cocoa powder making sure to break up any lumps. Stir until smooth.
- Taste and adjust things as needed - more cocoa powder will make for a thicker sauce but then you may need to add a little more maple to balance it out. I recommend adding 1 tablespoon of each at a time so you don't over do it.
- Remove from the heat, transfer to a small jar and let cool. This can be served over ice creams, brownies, etc.
- Store this in an airtight concealer in the fridge for up to 5 days. When cooled this will harden into a smooth peanut butter like consistency. You can use it as a spread if you like or warm it up in the microwave at 20 second intervals to heat up
Notes
- Feel free to use a sweetener of your choice in place of the maple syrup.
- 1 serving = 2 tablespoons
Olivia says
If it is not that thick the next day, should I add more cocoa powder?
Sarah Nevins says
Hi Olivia! So Sorry I haven’t replied sooner – your comment got stuck in my spam filter!
More cocoa powder would help thicken it up, but it will also make it into a darker chocolate flavor. That could be preferable depending on what kind of chocolate you like, but if it’s too dark tasting you can increase the maple syrup as well. Since you’re trying to make it thicker – I’d only add 1-2 teaspoons at most so it doesn’t get too thin.
leanne says
seriously amazing, I put on cashew ice cream with peanuts to make a sundae for the first time in 10 years 😋
Sarah Nevins says
Yay! So glad you enjoyed it! Thanks sounds amazing by the way!
Lee says
Can you keep this longer than the 5 days if refrigerated? Why such a short life?
Thanks!
Sarah Nevins says
Hi Lee! Technically coconut milk based things should keep in the fridge for at least a week, but in the past I’ve found that it tends to go off sooner than that. When it comes to food safety recommendations I just try to err on the side of caution. You can always try keeping the fudge longer if you like. Just make sure to smell the fudge before use – if the coconut milk has gone off you’ll be able to easily tell by the smell.
Denise says
This is a delicious recipe, thank you. Do you know whether it will freeze?
Sarah Nevins says
Thanks Denise! You can freeze this up to two months. You can thaw it in the fridge overnight or in a sauce pan on low stirring often. Coconut cream can sometimes separate when defrosted but you can should be able to fix this by blending the sauce on high until it’s mixed back together again.
JoAn says
Do you think this will work with carob chips and carob powder?
Sarah Nevins says
Hi JoAn! I’ve never worked wit carob chips but I do think it would work! The taste will be different but if you’re used to working with carob then you’ll probably be used to it