You’d never guess this gooey chocolate sauce is dairy free! Rich, chocolatey, and delicious, it’s everything hot fudge sauce should be!
- 1/3 cup coconut oil
- 1/3 cup unsweetened cocoa powder
- 1/4 cup coconut sugar
- pinch salt (about 1/8 tsp)
- 1/2 cup brown rice syrup
- 1/3–1/2 cup unsweetened almond milk (or your favorite non-dairy milk–see notes!)
- 1 cup dairy free chocolate chips (semi-sweet or dark)
- 1 tsp vanilla extract
- In a medium saucepan, combine coconut oil, coconut sugar, cocoa powder, salt, brown rice syrup, and 1/3 cup almond milk.
- Bring to a boil over medium heat and simmer 3-5 minutes to thicken, whisking regularly.
- Remove from heat.
- Stir in chocolate chips and vanilla. Whisk to dissolve chocolate and continue whisking until glossy, thick, and smooth. Taste and add additional salt, as desired.
- Cool 10-15 minutes before serving. Note: sauce WILL THICKEN more as it cools.
- If your sauce seems thicker than you like, add a few more tablespoons of almond milk to thin it out.
- Store in an airtight container in the refrigerator about 1 week. (See notes about reheating leftovers)
Can I substitute…? I’ve tested this a lot, and here’s what you can and can’t substitute:
- Milk – you can use just about any dairy free milk. Coconut milk will give you a thicker result and the coconut flavor will come through taste-wise. I prefer using almond or cashew since they’re more neutral. I recommend unsweetened.
- Brown Rice Syrup – the only substitute you could swap here is corn syrup. It’ll give you that almost “chewy” texture that store-bought or traditional sauces have, but I really don’t use it any more. Do know, it will be VERY sweet if you use corn syrup. You can’t use honey, maple syrup, or agave. The end result will be too sweet and too thin.
- Coconut Sugar– any granulated sweetener you like will work. Brown sugar gives a really nice flavor, or you can always use white sugar or maple sugar. I haven’t tested this with stevia or erythritol, etc.
- Coconut oil – My husband didn’t notice a strong coconut flavor in this, but if you’re allergic or don’t love coconut oil, you can swap in vegan butter. (Don’t be tempted to skip it all together–If you skip the oil/vegan butter, your sauce will be too thin.)
How to Store & Reheat –
This makes about 2 cups of sauce, which is PLENTY. It’ll keep in the fridge at least a week. You can reheat it all together in the jar or container you’re storing it in, or you can pull out a few tablespoons at a time. To microwave, go slowly, microwaving 20 seconds at a time, stirring regularly to avoid scorching. To heat on the stovetop, simply reheat over low heat in a saucepan.
- Category: dessert
- Method: stovetop
Keywords: chocolate sauce, hot fudge, hot fudge sauce, vegan, dairy free, chocolate