This easy vegan hot fudge sauce is the bee’s knees! It’s refined sugar-free and simple to mix up. We are so addicted that we always have a batch on hand to warm up and drizzle over coconut ice cream any day of the week.

a photo showing three scoops of vegan coconut ice cream in a parfait glass topped with vegan hot fudge sauce, cherries, and bananas. A jar of hot fudge sauce and a container of ice cream sit in the background.

As I mentioned at the end of my last post, I wanted to share a somewhat less time consuming Valentine’s Day-worthy dessert recipe as an option for you. Here it is: a vegan hot fudge sauce just waiting to be poured over a scoop (or three) of vegan ice cream (I recommend Coconut Bliss Vanilla Island flavour–the absolute best!).

This vegan hot fudge sauce takes just five minutes to whip up, and you’ll need just a few ingredients to make it: coconut milk, maple syrup, coconut sugar, cocoa powder, chocolate chips, sea salt, and arrowroot.

Vegan ice cream with this hot fudge sauce is the perfect dessert if you’re pressed for time. I’m now in the habit of making a batch of this sauce once a week and keeping it in the fridge for those occasions when the craving for ice cream strikes (which, let’s be real, is pretty often). Right before serving, I just heat a little bit up and drizzle it over my bowl of (Coconut) bliss.

This image shows a jar of hot fudge sauce. A hot fudge ice cream sundae is shown in the background, along with a pint of Coconut Bliss ice cream.

how to make this vegan hot fudge sauce

Making this sauce couldn’t be easier. In a medium saucepan, simply whisk together full fat coconut milk, maple syrup, coconut sugar, cocoa powder, chocolate chips, and a pinch of salt over medium heat until the chocolate chips have melted. Then, add the arrowroot starch and whisk until it’s thickened. Be careful not to bring the mixture to a boil, since high heat can reduce the thickening effect of arrowroot.

Next, drizzle over vegan vanilla ice cream and add sliced banana, strawberries, and/or cherries, if desired.

Because this sauce makes a generous amount, I like to store leftovers in a mason jar in the fridge. I simply warm up a small amount in a saucepan as I need it throughout the week.

We’ve all been going wild for this sauce over at Up Beet Kitchen headquarters (aka my house). In fact, I just finished eating a bowl of Coconut Bliss with this sauce and a vegan oatmeal raisin cookie that I’ll be posting to the blog soon!

a vegan hot fudge ice cream sundae is shown from a different angle, with a jar of hot fudge sauce seen in the background.

what else to serve with this sauce

If you don’t want to serve this hot fudge sauce with ice cream, it would also be delicious as a chocolate fondue served with fresh fruit such as mango, berries, melon, and banana. You could also include my oil-free vegan banana bread and/or my cashew chocolate cookie dough energy balls as part of your fondue spread.

If you’re craving a slightly indulgent, yet still healthy, breakfast, warm up some sauce and drizzle it over a bowl of hot oatmeal. Or drizzle it over a smoothie bowl!

if you enjoy this hot fudge sauce, you might also like these recipes:

I hope that you are as wild for this vegan hot fudge sauce as we are! If you make it, be sure to leave a comment and review below to let us know how you liked it, and share a photo to Instagram with @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made!

Enjoy! <3

Easiest Vegan Hot Fudge Sauce (5 Ingredients!)

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Author: Allison
Total Time: 17 minutes
Yield: 2 cups / 500 mL 1x
Diet: Vegan

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Description

An incredibly easy and delicious vegan hot fudge sauce made without any added refined sweeteners! Delicious on ice cream or as a fondue sauce.

Ingredients

Scale

400 mL full fat coconut milk (1 can)
3 tbsp pure maple syrup
⅓ cup coconut sugar
⅓ cup cocoa powder
⅓ cup + 3 tbsp semi sweet chocolate chips
Pinch of fine sea salt
1 ½ tbsp arrowroot starch

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Instructions

Place all ingredients except the arrowroot in a medium saucepan, whisk together, and warm over medium heat, whisking often, until the chocolate chips have melted. Next, sprinkle in the arrowroot and whisk often until the sauce thickens. This takes between 5 and 10 minutes. Be careful not to bring the sauce to a boil, as this tends to reduce arrowroot’s thickening abilities.
Serve immediately over ice cream or as a dipping sauce for fruit, banana bread, and/or energy balls.
Leftovers can be stored in an airtight glass jar in the refrigerator and reheated as needed.

Notes

This recipe makes a big batch (around 2 cups of sauce). It keeps for ages in the fridge, so you’ll probably enjoy having leftovers on hand, but feel free to halve the recipe if you want a smaller amount.

Prep Time: 2 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: North American