Vegan Kahlua Hot Fudge

VGVDF

Pouring Vegan Kahlua Hot Fudge onto a bowl of mint chip ice cream

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

Kahlua and other ingredients for making vegan hot fudge

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.

CHOCOLATE AND COFFEE BELONG TOGETHER. There, now you know.

Jar of our homemade Vegan Kahlua Hot Fudge recipe

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.
4. PUT IT ON EVERYTHING YOU EVER WANTED EVER.
5. The end.

Pouring Vegan Kahlua Hot Fudge onto scoops of ice cream

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.

Scoops of mint chip ice cream topped with Vegan Kahlua Hot Fudge

Bowl of Vegan Hot Fudge over mint chip ice cream

VEGAN KAHLUA HOT FUDGE

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.
Author Minimalist Baker
Print
Bowl of mint chip ice cream covered in Vegan Kahlua Hot Fudge
4.84 from 6 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Course Dessert
Cuisine Vegan
Freezer Friendly No
Does it keep? 2-3 weeks

Ingredients

  • 1 14-ounce can full-fat coconut milk (cream only - see instructions)
  • 1/3 cup dutch process cocoa powder
  • 4 Tbsp raw or granulated sugar
  • 1/2 tsp pure vanilla extract
  • 2 Tbsp Kahlua coffee liqueur*
  • 1 pinch sea salt

Instructions

  • 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.
  • Add cream to a sauce pan over medium-high heat and add cocoa powder. Whisk to combine and cook for a few minutes. Add sugar and salt and whisk - cook until warm and bubbly - 5 minutes. Reduce the heat if you see it getting too bubbly.
  • 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.
  • 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.

Notes

*Nutrition information is a rough estimate.
*There seems to be some dispute over whether Kahlua is vegan-friendly or not. Past formulations seemed to be, but on their website Kahlua says its "original" is not vegan-friendly. However, looking at the ingredients it's unclear what's not vegan-friendly about it (no dairy is listed and they don't filter their sugar through bone char). If vegan, proceed with caution and read the ingredients depending on which Kahlua product you're buying.

Nutrition (1 of 8 servings)

Serving: 2 g Calories: 96 Carbohydrates: 11 g Protein: 1 g Fat: 5.5 g Saturated Fat: 4.8 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 1.5 g Sugar: 9 g

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  1. Christina says

    Another reply from kahlua.com today: Hi Christina, my name is Giancarlo and I head up global communications for Kahlúa.
    I wanted to personally address this query and make myself available for further clarification if needed.
    All bottles of Kahlúa are mixed and bottled in the same place, Fort Smith, Arkansa, USA. Up until two years ago when the full production process was scrutinised we were under the assumption our suppliers did not use this method. Upon investigation we were informed that some of the affiliates of this supplier in North America uses the process. For us to be able to tell whether each specific batch is made using the process or not is extremely difficult and costly. Therefore we have the duty to communicate this to consumers, which is what we did and changed the status of Kahlúa to non-vegan friendly.
    With that said, we have now started a process to ensure this is no longer the case and hopefully in 6-12 months will be able to claim Vegan again.
    Please bare with us while we undertake this challenge.
    Feel free to reach out if you have any other queries.
    Best wishes,
    Team Kahlúa.

  2. Christina says

    I wrote to kahlua.com and received the following answer today in regards to Kahlúa Original: Hi Christina,
    For clarity we do not add animal derivatives into our products, however, upon a thorough investigation two years ago, we discovered that one of our sugar suppliers uses a process that is not considered vegan-friendly. While this is a common practice in the industry, it unfortunately also means we are unable to call our Kahlúa suitable for a vegan diet.
    We also know this will probably mean we will lose you as a customer, but we are here to help in any way we can.
    All the best,
    Team Kahlúa

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      There are vegan-friendly and non-vegan friendly versions of Kahlua. Just ensure you check the bottle you buy!

      • Christina says

        According to https://www.kahlua.com/en/faq/ none of their versions are vegan. A couple of years ago they said the original version was, but not any longer. I’m wondering if it’s a mistake on their own website… I find it very strange since more and more companies seem to go vegan and not the opposite. Also, they must be aware of all the vegan influencers on Youtube, instagram etc who have been and are using Kahlúa original.

  3. carol says

    I have never tried vegan cooking but am trying to come up with a vegan fudge sauce to serve to friends.
    I made this recipe following the directions closely except I used coconut cream instead of full fat coconut milk. Although the flavor and level of thickness is very good the consistency is very grainy. Is there something I did wrong or is vegan fudge sauce just not as smooth as fudge sauce with dairy products?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, perhaps your cocoa powder was a little grainy or not fresh? Also, what brand of coconut cream did you use? Sometimes that can be the culprit (especially Trader Joe’s).

    • carol atwill says

      Thanks for getting back to me. I know my cocoa powder isn’t the culprit because I’ve made fudge sauce with dairy and it was nice and smooth. I used Goya coconut cream. Is there a brand that you recommend? Should I have used a little of the “water” at the bottom of the can? I hesitate to do that since I did think it was a good “thickness” but maybe I didn’t have enough liquid to absorb the sugar and cocoa granules?
      carol

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Yeah I’m not quite sure why it would’ve been grainy, unless the sugar didn’t get dissolved well enough?

  4. Allison says

    This recipe is pure genius. Have not gone a month in the refrigerator without it. Who would imagine that vegan hot fudge would become a dietary staple.
    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Allison. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  5. Cheryl says

    I made this, and we loved it! I did not use Kahlua as we don’t use alcohol, and ended up adding one more tablespoon of sugar. I should have sifted my cocoa as I couldn’t whisk out the lumps, but it was delicious and veganly decadent, anyway!

  6. Audrey says

    This is fantastic! I didn’t have the Kahlua, so I left it out and only added three out of four tbsp of the sugar. Turned out so yummy! Thanks for another amazing recipe keeping my sweet tooth alive! Lol ?

  7. Angela says

    Added this to vegan and non-vegan sundaes and no one could believe it was vegan. AMAZING recipe!!! Will definitely be making again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried, but recommend refrigerating! It will keep for a couple weeks.

  8. Angela says

    Just made this, it is ridiculously delicious. I’m loving your recipes bought your book a few weeks ago and enjoying many delicious and super easy meals so just bought a second for my sister. Thank you so much for sharing

  9. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  10. 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!!

  11. 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!

  12. 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!

  13. 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.

  14. 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]

  15. alexandra @ sweet betweens [blog] says

    yes. all of these things. coffee. chocolate. kahlua. fudge. ice cream. mousse. damn, woman. you’ve got mad kitchen skills!

  16. 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.

  17. Tieghan 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!