Vegan Kahlua Hot Fudge

Vegan Kahalua Hot Fudge | via

I’ve had vegan hot fudge before, but this is on a whole other level. I mean Kahlua, come on.

Kahlua hot fudge || #vegan

The basis for this recipe is simple: coconut cream, sugar, vanilla, cocoa powder, sugar and sea salt. Then in a fit of boozy glory you add in two shots of Kahlua – the ultimate coffee-flavored liqueur. I don’t have to tell you that chocolate and coffee belong together but I will.


Vegan Kahlua Hot Fudge |

This fudge comes together in a matter of minutes. Here’s so:

1. Crack open your can of coconut milk and scoop off the top cream.
2. Whisk it in a saucepan with sugar, cocoa powder and sea salt.
3. Remove from heat and stir in vanilla and Kahlua.
5. The end.

Vegan Kahlua Hot Fudge | | vegan

The flavor of this fudge is NOT overwhelmingly coconut-y like you’d think. The chocolate and Kahlua are actually the dominant flavors. The coconut cream simply gives it a slight hint of coconut and a super thick texture.

In fact, after refrigerating it pretty much becomes mousse. Yeah, CHOCOLATE KAHLUA MOUSSE.

Vegan Kahlua Hot Fudge!Vegan Hot Fudge Recipe

3.8 from 4 reviews
Cook time
Total time
Vegan hot fudge with just 6 ingredients: coconut milk, sugar, cocoa powder, salt, vanilla and Kahlua. Perfect for spooning over waffles, frozen desserts, fruit and everything else in between.
Recipe type: Dessert
Cuisine: Vegan
Serves: 8
  • 1 can full fat coconut milk (cream only*)
  • 1/3 cup dutch process cocoa powder
  • 4 Tbsp raw or granulated sugar
  • 1/2 tsp pure vanilla extract
  • 2 Tbsp Kahlua coffee liqueur
  • pinch sea salt
  1. Open your unshaken can of coconut milk (refrigerated or not) and use a spoon to scrape off the top layer of thick cream, reserving the watery, liquid portion for smoothies or other uses.
  2. Add cream to a sauce pan over medium-high heat and add cocoa powder. Whisk to combine and cook for a few minutes minutes. Add sugar and salt and whisk - cook until warm and bubbly - 5 minutes. Reduce the heat if you see it getting too bubbly.
  3. Remove from heat and add vanilla and Kahlua and whisk to combine. Taste and adjust flavors as needed. You may prefer more Kahlua or vanilla than I did.
  4. Transfer to a clean glass jar or bowl to let cool. Once room temperature, cover and refrigerate. Will keep for a couple weeks. Either reheat in the microwave before serving, or warm in a saucepan of simmering water.
Originally inspired by the Bohomama's "awesome sauce."
Nutrition Information
Serving size: 2 Tbsp Calories: 96 Fat: 5.5 g Saturated fat: 4.8 h Carbohydrates: 11 g Sugar: 9 g Fiber: 1.5 g Protein: 1 g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. says

    Making fudge with coconut is always so good! I actually use it all the time just because I like it! And the Kahlua? Yeah well, that is one of my very favorite ingredients. I use the stuff when ever possible in my baked goods. It’s awesome!

  2. Donna says

    MOUSSE….it MUST be made. Question…any changes needed to this superlative Hot Fudge recipe to mousse-ify it….or just chilling in the fridge?….Loving this …and your photography here is even above the usual spectacular level…The contrast of dark background and white ceramic…In awe….really.

    • Dana says

      Mine has been in the fridge 1 week and it’s still perfect. I would guess a few more days over that, but maybe more. Hope that helps!

  3. Julia says

    This looks AMAZING. Boozey ice cream sundae bar must happening: kahlua hot fudge, bourbon caramel, and some of your coconut ice cream. get in my belly.

    [but i did want to let you know there is a typo in “definition” on your graphic]

  4. Jen says

    I’ve made this numerous times and have a batch on the stove right! Each time I’ve made it, I use the whole can of coconut milk, and it turns out great. Still gets thicker when refrigerated, just probably not as “mousse like”. I’ve also found this to be a delicious addition to a cup of coffee! :) Thanks for the great recipe.

  5. Kathryn Mader says

    This recipe is beyond brilliant…out of this world!! 11 out of 10, A+++, 5 glowing, pulsating starts all the way! The coconut cream (which I used a small can of pure coconut cream) gives it that nice buttery flavor which is showcased in the best non-vegan homemade chocolate sauce recipes. Thank you, Minimalist Baker! Oh, and your blog is quickly becoming my very favorite of all the great ones out there. HAPPY!

      • Kathryn Mader says

        I hope you can’t OD on the chocolate sauce. In case you didn’t recognize my name, I am the subjective/objective/who/whom crazy person :) Keep fooding away!

  6. Shannon says

    I thought Kahlúa was not considered vegan because of their company’s (Pernod Ricard) support of bullfighting. I’m not vegan but have friends who are whom I cook for. I love Kahlúa and would like to use it if I could. I’m not sure if there are just more strict vegans than others. [?] So confused!

  7. Hannah Elizabeth says

    Okay, so I have two questions. If you were using coconut cream (not the reserved cream from the top of a can of coconut milk), how much cream would you add? Also, do you think any alternative sweeteners would work? I was thinking liquid ones would make it too liquid-y, but I don’t know, maybe not. Possibly date paste? Would that mess with the flavors? Sorry for all the questions!! This looks fantastic; can’t wait to give it a try!!

  8. Teyebeh Bashir says

    I don’t drink alcohol so what can I use in place of Kahluha? My son is allergic to coconut so can I replace it with heavy cream? I can’t have sugar , can I substitute with dates? Thank you!

    • Dana Shultz says

      Dates and heavy cream should work. And I’d just leave the kahlua out or sub it with a little espresso powder or very bold coffee!

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