Why I love this hot fudge sauce
When I decided to make hot fudge sauce, I knew I didn’t just want a dairy free alternative. I wanted to make something that would take me back to my childhood. I imagined a warm, gooey hot fudge sauce that sticks to your cold spoon and gets thicker when it hits cold ice cream.
Since traditional hot fudge sauce uses heavy cream, I replaced that with creamy, canned coconut milk and I decided to skip the butter all together. To replace that buttery flavor, I opted for brown sugar instead of white. The results were nothing short of what I had imagined, and I still haven’t gotten over how great the hot fudge sauce turned out.
More birthday treats: One layer cake with chocolate frosting / dairy free vanilla cupcakes / 1234 cake / birthday cupcakes with sprinkles and golden oreos
A sweeter birthday celebration
Today is my birthday (and my twin sister’s birthday too!). This year, we’ve decided celebrate it with an ice cream sundae bar.
It’s perfect for celebrating our birthday as moms with little kids. We get an indulgent treat, the kids get to have a ton of fun creating their own sundaes, and I don’t even have to make my own birthday cake. It’s a win-win-win in my opinion.
We always ate our ice cream from mugs when we were kids, so I thought it would be fun to do as adults. They also have built in handles so they’re super kid friendly.
Frequently asked questions
The main difference between the two sauces is the texture. Hot fudge sauce tends to be thicker due to the fat content of ingredients like cream or butter (or in this case coconut milk), while chocolate sauce is thinner because it’s more of a water/sugar based syrup.
This recipe should last in the fridge for about 2 weeks, but use your best judgment. If it smells or looks funny, it’s time to toss it.
Yes, you can definitely freeze hot fudge sauce, but since this recipe is made with coconut milk, you may see some separation when you thaw it. If that’s the case, just whisk it back together when reheating.
More dairy free chocolate recipes:
Dairy Free Hot Fudge Sauce
Ingredients
- 2/3 cup full-fat canned coconut milk
- 1/2 cup corn syrup
- 1/3 cup brown sugar
- 1/4 cup cocoa powder
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Make the hot fudge. Combine ingredients, except the vanilla, in a large saucepan over medium heat. Stir the ingredients until the chocolate chips melt and the sauce is smooth. Remove from heat and stir in the vanilla extract.
- Let the sauce cool. Allow the sauce to cool for a few minutes before transferring it to a serving bowl or container. Serve immediately or store in the fridge until you're ready to serve.
- Reheat before serving. Microwave for 30 – 45 second intervals, until warm (but not hot).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This a delicious recipe! My dairy-free mother loved it. I’m sending it to my vegan son to have fun with too. Super essay. Thank you!
This was a perfect use for the leftover coconut milk from dinner. I added a pinch of salt to cut the sweetness and it was excellent.
Corn syrup is a huge no-no for us! Is there a decent substitute? Thanks!!!
You could try making a thick sample syrup (one part water, 4 parts syrup) or use something like agave, molasses, or brown rice syrup.
thanks for this I was about to ask this as well.
Great Mother’s Day treat for my mom who loves chocolate but is dairy free. Super easy and tasty. Thanks!
Most vegan hot fudge recipes I found use coconut cream vs coconut milk…would your recipe work with coconut cream? Thanks!
Yes. You can totally use coconut cream. It might just end up being a tiny bit thicker in consistency.