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
Dreamy Fudge Sauce
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.
Iris Koller says
Dreamy it is! I subbed hemp hearts for the pumpkin seeds (it was what I had) and it was chocolate sauce perfection in 5 minutes! Once I moved the sauce to a jar, I added some bananas, almond milk & protein powder to the blender to make what I hope will be an equally dreamy chocolate ice cream. The Ninja Creami container is in my freezer… I can’t wait to make it! This sauce is just too good to let any of it go to waste!
Brenna says
This was one of the first things I made from your “Kind Kitchen” book, and my freezer is never without at least one jar of it now! It’s easy to scoop even while frozen, so I just keep it in the freezer, and then it’s available all the time. Delicious on your vanilla ice cream in the Ninja Creami!
Colleen says
This is amazing on the vanilla ice cream!
Cécile says
….. Is 9am too early to give it a go ? I can’t wait for the kids to be home tonight…. Strawberries, whipped cream and this, ahhhhh that sounds like bliss !!!
Dreena Burton says
Not too early in my house! Excited you are excited to try it.
Liz says
Thank you so much for sharing this, Dreena. I got this in an email from you today and realized that I have all the ingredients on hand. Yay! AND I had a pint of vegan vanilla ice cream in my freezer just waiting to be “spun” with my new Ninja Creami! I made the fudge sauce tonight and we had it on that vanilla ice cream. This recipe is so great! The taste and consistency are perfect, and poured over our home made plant based ice cream, it tasted like we were having a decadent sundae like the ones we “used” to eat when splurging at various ice cream parlors! I just noticed that you mentioned the recipe can be found in Dreena’s Kind Kitchen which I have! I will definitely be revisiting your ice cream recipes along with toppings! Thanks again!
Dreena Burton says
Hi Liz, I’m stoked you tried it already! It’s the best when we have all the ingredients on hand. Thank you for sharing your glowing review – and hope you enjoy many more times!
Nancy says
This is delicious and does remind me of DQ chocolate sauce. Dreena, thank you for creating this for plant based people whom missed being able to have this treat.
Love it.
Dreena Burton says
Thank you Nancy, that’s lovely of you to say.
Iris says
Can I sub a nut like cashews or almonds for the pumpkin seeds?