Vegan Hot Fudge
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This 5 minute Vegan Hot Fudge is thick, rich, smooth and so decadent! Pour over vegan vanilla ice cream and top with some coconut whipped cream, chopped peanuts and a cherry for the best hot fudge sundae.
Hot fudge is one of those things I used to love before I went vegan. Somehow it’s taken me over a decade to make a vegan version! It’s super easy and tastes just like the dairy filled original.
You won’t believe how quick it is to make. Just stir a few ingredients together in a small pot and voilà! You have the most amazing vegan hot fudge.
Tips & Substitutions
- Corn syrup – I don’t use it often, but using a bit of corn syrup here creates a super glossy and thick fudge. If you are really opposed to using it, you can use brown rice syrup or agave, but it won’t be quite the same.
- Coconut – Coconut cream is necessary here, and I don’t know that it will work with another milk.
- Vegan chocolate – For the best tasting fudge, use quality vegan chocolate bars, finely chopped. I love Theo brand 70%. If needed, you can use vegan chocolate chips.
- IMPORTANT – Make sure to simmer/lightly boil the mixture for 1 minute. If you don’t cook it enough, it won’t be as thick. Set a timer and make sure you have a good simmer going.
Can’t get enough chocolate recipes?
- Vegan Chocolate Mousse
- Vegan Chocolate Cheesecake
- Vegan Chocolate Cake
- Vegan Hot Chocolate
- Vegan Chocolate Ganache
Vegan Hot Fudge
- In a small pot (1 1/2 quarts), combine the coconut cream, corn syrup, brown sugar, salt and vegan butter. Warm over medium heat, stirring frequently, until the butter melts and the mixture begins to simmer.
- Simmer for 1 minute, then reduce the heat to low-medium and stir in the chocolate until it melts.
- Remove from heat and whisk the cocoa powder and vanilla in until smooth.
- Return the pot to heat (still low-medium) and cook for just about 30 seconds more, stirring constantly. Remove from heat and let cool. It will thicken as it cools so don't worry if it's not super thick right away.
- Store leftover fudge sauce in an airtight container in the refrigerator for up to 2 weeks. You can reheat it in the microwave for 20-30 seconds or until warm, or reheat on the stovetop in a small pan.
- If you don’t want to use corn syrup, you can substitute brown rice syrup or possibly even agave. Corn syrup adds a thick, glossy finish to the fudge.
- Sauce too thin? The trick is in truly letting the mixture simmer, almost at a light boil so it’s bubbling, for 1 minute, no less. If you don’t cook it enough, I find the fudge will never thicken up. Cook it too much though and it will get grainy.
- I used Theo 70% chocolate bars, but you could also use vegan chocolate chips.
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