Dairy free paleo hot fudge sauce? Yes please! This simple hot fudge sauce made stove top is refined sugar free, perfectly sweet, and simple to make.
Never thought I’d be making a hot fudge sundae at home! I love to treat myself, but regular hot fudge isn’t something I keep around the house- mostly due tot he corn syrup typically used in it.
This version uses honey (or agave for vegan) and coconut sugar for sweetness. I pretty much always have everything I need on hand to make this, too.
Who doesn’t love a good hot fudge + sprinkle sundae?! One of my fave old school treats. This healthier hot fudge tastes like the real, old school version. It’s just made with better-for-you ingredients!
I am also a huge fan of berries and vanilla ice cream. Anyone else? Just the perfect mixture of sweet and fresh ingredients. This hot fudge sauce takes it to the next level!
All you need for this sauce are a few simple ingredients:
- Coconut oil
- Coconut sugar
- Honey (or agave)
- Cocoa powder
- Almond milk
- Arrowroot starch
- Sea salt
- Chocolate chips
That’s it! The you just need a small saucepan and a whisk, and to keep an eye on the sauce while it cooks (burnt chocolate is the worst!), and you’re set!
This hot fudge recipe is so simple and delicious; you’re going to be hooked!
It makes a good sized batch that will hold up well in the fridge for up to 3 weeks. Perfect for some fun ice cream nights at home whenever you’re feeling it 🙂
I can’t wait to hear what you think! Let me know below if you make this recipe, and tag me on Instagram so I can see your sundae creations! xoPrint
Simple paleo hot fudge sauce! Refined sugar free, dairy free, and so delicious. Just like the old school version we all love!
- 5 tbsp coconut oil
- 1/3 cup honey (sub agave for vegan)
- 1/3 cup cocoa powder
- 1/3 cup unsweetened almond milk (more if needed, see directions)
- 1/4 cup coconut sugar
- 1/2 tsp arrowroot starch
- 1/8 tsp sea salt
- 1 cup chocolate chips or chopped chocolate bar
- Combine all ingredients besides the chocolate chips in a sauce pan over medium heat. Give everything a good stir, then allow to come to a boil. Once bubbling, allow to simmer for 5 minutes to thicken; be sure to whisk occasionally to avoid burning. Reduce heat slightly if needed.
- Remove from heat after 5 minutes, then whisk in chocolate chips until a smooth, thick sauce forms. If fudge seems too thick, add more almond milk 1 tbsp at a time (I added 1-2 tbsp).
- Allow to cool for 10 minutes, then serve with your favorite ice cream and toppings. Store leftovers in the refrigerator for up to 3 weeks. Gently reheat leftovers in the microwave, or on the stovetop. Be careful not to burn when reheating.