Bowl of mint chip ice cream covered in Vegan Kahlua Hot Fudge
5 from 5 votes


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
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8
Category: Dessert
Cuisine: Vegan
Freezer Friendly No
Does it keep? 2-3 weeks


  • 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


  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. 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.


*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 8)