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 (I like regular rather than Dutch process 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 teaspoon 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.
- Pour into a jar or an airtight container and store in the refrigerator about 1 week. (See notes about reheating leftovers)
How to Store & Reheat – This makes about 2 cups of chocolate fudge 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.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: dessert
- Method: stovetop
- Cuisine: American
Keywords: chocolate sauce, hot fudge, hot fudge sauce, vegan hot fudge sauce, dairy free hot fudge sauce, chocolate