Rich & Decadent Dairy Free Hot Fudge Sauce

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You know your life as a food blogger has reached an all time low when you are caught in the kitchen by your children licking hot fudge sauce off of your shirt. And then they want a lick too. Yes, sadly that seriously happened. I was taking pictures and next thing I knew my shirt was covered in chocolate sauce. I really was just trying to prevent the washing machine from working overtime. Honest. Or at least that’s what I’m telling myself.  😉

And fyi… no, I did not let my children lick my shirt. I don’t like sharing my chocolate.  

Dairy Free Hot Fudge Sauce-Allergy Free Alaska

My Dad and I used to make hot fudge sauce together when I was a kid. I loved making treats with him, but I especially loved it when we made hot fudge sauce. It guaranteed we were going to have Hot Fudge Sundays for dessert. Who can possibly resist vanilla ice cream with hot fudge sauce and chopped nuts? 

This Rich & Decadent Dairy Free Hot Fudge Sauce is ridiculous, and I mean that in such a good way – it’s ridiculously good! Think of the inside of molten chocolate cake, you know that ooey-gooey fudge in the middle? Yeah, this is just like it. It’s smooth, dark chocolate-y, and downright sinful. You’ll be secretly sneaking spoonfuls from the refrigerator when no one is looking. Or dipping fruit into it. Or enjoying it in/on dairy free ice cream (There just might be another recipe coming soon… stay tuned!). 

Peace, love, and hot fudge sauce.

Dairy Free Fudge Tracks Ice Cream- Allergy Free Alaska

Rich & Decadent Dairy Free Hot Fudge Sauce
  1. In a blender, blend together the coconut milk, palm sugar, and cocoa powder until smooth (this step ensures the sauce will be smooth and not lumpy).
  2. Pour the mixture into a small saucepan and bring it to a boil over medium heat. Reduce heat to medium-low and simmer, stirring frequently, for 10 minutes and then remove from heat.
  3. Whisk in the coconut oil and vanilla.
  4. Allow the sauce to cool for 20 minutes. A thin film will naturally form over the top of the fudge sauce; this is perfectly normal. Simply give the fudge sauce a good whisk before pouring it into an airtight glass container. The sauce will continue to thicken while it cools.
  5. Store in the refrigerator. Can be served cold or hot. Consume within 4-6 days.
Recipe Notes from Megan
Caution: Don't put this on the stove to boil and walk away! You have to babysit it, otherwise it could boil over and make a huge mess!

You also might like my “Liquid Gold” a.k.a. Dairy Free Caramel Sauce. Click here for the recipe. 
Dairy Free Caramel Sauce- Allergy Free Alaska

 This recipe is linked to, Marvelous Mondays, Fat TuesdayAllergy Free WednesdayGluten Free Wednesdays, Waste Not Want Not Wednesdays, Frugal Day Sustainable Ways, Thank Your Body Thursday, Simple Lives Thursday, Pennywise Platter, Fight Back Friday and Gluten Free Fridays. 

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  1. says

    Holy chocolate sauce! That looks incredible, Megan!!!! That second picture with the ice cream is stunning. I have to say, it looks just so nice right about now, as we are reaching 100 degrees tomorrow! Yikes. I can’t wait to try this sauce. My daughter is having an ice cream party for her birthday this summer and this would be perfect. xo –am

  2. Joanne Peterson says

    Yum! I’ll just swap out the cocoa powder for carob powder and voila!



  3. says

    This hot fudge sauce looks delicious and can’t wait to try, plus the liquid gold ,Carmel sauce looks so good too! will definitely have to try! Thank you for your recipes and website! !!

  4. Allie says

    You say to consume within 4-6 days, can this be made a few months in advance amd Cannes for Christmas gifts? Or will it spoil? Thanks!!

  5. Ruth says

    I’ve made this twice now. The jar is sitting on the counter next to me with a licked spoon. Oh yes, right out of the jar, no shame. Super easy to make. I like the short ingredient list! My husband is usually a heavy dairy person and he enjoyed it too. Works well on ice cream, coffee, cheesecake, and a spoon.

  6. Anita says

    OH MY!!!
    How GOOD is this chocolate yummines……drool..drool :)
    I have made the ice cream and it is in the fridge waiting to get cold enough to churn into ice cream.
    The issue I have is I don’t know if the chocolate sauce will last that long…IT IS SOOO GOOD!
    Thank you Megan, I will be making this time and time again xx

  7. says

    hi Megan,
    My youngest son is getting married in May and I have volunteered to do the wedding bonboniere – little take home jars of caramel and chocolate sauce. I like the sound of your recipes and will give them a go. I will need to fill 105x 135ml jars……!……do you know if your recipes still work out if tripled or quadrupled? I know sometimes recipes sometimes don’t quite work out when you do this. Any info appreciated. Trace

    • Megan says

      Oh goodness! That’s a lot! 😉 I haven’t tried tripling or quadrupling this recipe, but I’d imagine it would do fine. Best of luck – and congrats to your family! 😉

  8. Yoli says

    Hello, does this taste like coconut at all? I will use grass fed butter but what about the coconut milk?



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