Vegan Hot Fudge Sauce (oil-free, nut-free)

This vegan hot fudge sauce will blow your mind!

I don’t know how to best describe this hot fudge sauce…

the best vegan hot fudge sauce?… the simplest vegan hot fudge sauce?… the most allergen-friendly hot fudge sauce? … the healthiest hot fudge sauce?

It’s all of those!

This hot fudge sauce is absolutely dreamy, with a slightly thick but still pourable consistency.

And, it’s so darn simple. There’s no heating on the stove or whisking. Nope! Everything pops into your blender (I use my Blendtec with either the wildside or twister jar) and then blend until it’s gently heated! You can then pour straight from your blender to enjoy a decadent dairy-free hot fudge sauce over your favorite vegan ice cream.

Finally, this hot fudge sauce is deceptively healthy. Some vegan fudge sauces (commercial and homemade) contain vegan butter or oil, or a lot of sugar. This one? It doesn’t even include chocolate chips! Instead, pure cocoa powder, along with non-dairy milk, maple syrup to sweeten and 2 magic ingredients.

The magic ingredients in this dairy-free fudge sauce?
1. Pumpkin Seeds
2. Touch of Rolled Oats

The pumpkin seeds and oats make this a very allergen-friendly fudge sauce recipe. The pumpkin seeds add some whole foods fat instead of nuts, and the oats (even though a small amount) lend a ‘gooey’ consistency to the sauce. And I tested this recipe with many variations on the measure of oats. Just one tablespoon seems to be the magic amount!

This fudge sauce recipe comes from Dreena’s Kind Kitchen, which many of already know has many recipes along these lines with nut-free and gluten-free options.

How to serve this dreamy dairy-free fudge sauce? Of course, drizzled over your favorite vegan ice cream – and perhaps this is now your favorite???

But you can also drizzle over fresh berries, bananas, or grilled fruit like peaches or plums!

I hope you enjoy my “DQ Fudge Sauce” as much as I do. Let me know in the comments. x Dreena

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5 from 6 votes

Dreamy Fudge Sauce

This reminds me of the hot fudge sauce from Dairy Queen that we used to love as kids. I was the one who always ordered extra sauce. Since this version of a DQ-style sauce is dairy-free, I prefer to think that the D in DQ stands for “Dreena”!

Course Dessert

Keyword chocolate, ice cream, pumpkin seeds, sauce, sauces

Ingredients

• 1/4 cup cocoa powder
• 2 tablespoons pumpkin seeds
• 1 tablespoon rolled oats
• 1/3 – 1/2 cup nondairy milk see note
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon sea salt

Instructions

• Combine all the ingredients in a blender (preferably high-speed; see note). Blend on the soup function to puree and then warm and thicken the sauce. You may need to puree a little more depending on your blender. The sauce should be quite warm when finished. Transfer to a container to cool slightly, or allow to cool in the blender jar. The sauce will thicken more as it cools. Serve warm, or allow to cool completely.

Notes

Milk Note: This sauce thickens after pureeing. With 1/2 cup of milk, the sauce will be pourable, with just a slightly thick consistency. If you want a very thick sauce, use less milk, about 1/3 cup. Keep in mind that it thickens as it cools as well. You can also thin the sauce after it cools, stirring in a touch more milk. Almost any type of nondairy milk will work here, but with oat milk, the mixture can become too sticky and thick.

Blender Note: A high-speed blender works best, and especially using the Blendtec twister or wildside jar. If you’re using a standard blender, puree as long as needed to get a smooth texture. Once smooth, transfer to a small saucepan to warm and thicken over medium-low heat, whisking occasionally, until a slow bubble develops. Then, remove from the heat and serve hot or warm, or let cool and store in a covered jar in the fridge for up to 5–6 days.