Indulge your Valentine with this creamy and rich (vegan & Paleo!) homemade hot fudge. We love it over frozen yogurt and also use it on nice cream! This vegan hot fudge recipe has a base of cashew butter and coconut oil!
The BEST (Healthier) Homemade Hot Fudge
Hot fudge sundae anyone?
This healthy homemade hot fudge is made with just a few ingredients, and comes together in a saucepan in minutes. Store at room temperature for a couple of weeks, or in the refrigerator for a few months.
This recipe yields a dark chocolate, chewy, and dense fudge sauce, perfect for topping ALL the things.
For this hot fudge, you’ll need:
- Cashew butter (you can make your own with a high speed blender!)
- Natural cocoa powder
- Coconut oil
- Walnut oil (or grapeseed – this keeps the coconut oil from solidifying when poured on ice cream!)
- Maple syrup or date syrup
- Sea salt
My son will always sit still for ice cream. He usually gets homemade “nice cream” (processed frozen bananas), but we occasionally buy frozen yogurt. After making this incredible Paleo Fudge for the holidays, I was inspired to make a healthy hot fudge.
The first few attempts weren’t perfect- a little too much coconut oil resulted in more of a magic shell effect than hot fudge. But we finally did get it just perfect — look how it poured!
These frozen yogurt healthy hot fudge sundaes are definitely on our menu this Valentines Day.
How to Make Hot Fudge
This hot fudge just requires a few steps!
- In a small saucepan, heat the oils, and then mix in the cashew butter. Stir until combined.
- Add the rest of the ingredients. and whisk until warmed through. Removed from heat.
- Store at room temperature (it will solidify in the refrigerator). If you’d like to store it in the refrigerator, gently heat it in a double boiler to make it pourable again.
Other ideas for Valentine’s Day? This Fruit Pizza would be amazing with red and pink fruit. And of course, these Valentine’s Love Truffles (a box of chocolates made with fruit, nuts, and dark chocolate). I posted this recipe for the Christmas season, but there is absolutely no reason not to make these Coconut Mint Truffles for V-Day.
Tips for the Healthy Hot Fudge
- I use cashew butter in this recipe because I find it has the mildest flavor of the nut butters. This sauce doesn’t really taste nutty or have a cashew flavor because the chocolate overpowers the nut butter. If you have almond butter or sunflower butter, both of those will work as subs, but those sauces will have more prominent nutty flavors <– which definitely wouldn’t be a bad thing!
- To keep this sauce “fudgey” instead of turning into a magic shell, I use a combination of coconut oil and walnut oil. Only walnut oil can be used, but all coconut oil will harden the sauce when poured over a frozen treat. Grape seed oil and extra light olive oils (not extra virgin) both would work in place of the walnut oil because they have neutral flavors.
- For the Family: This sauce is high in fat, but they are healthy fats. I am much more concerned about sugar than healthy fats, so this is the type of recipe I like to give my son. Simply lightly sweetened with honey, and no weird ingredients.
Homemade Hot Fudge
- 6 tablespoons cashew butter
- 6 tablespoons natural cocoa powder
- 2 tablespoons coconut oil
- 2 tablespoons walnut oil
- 2 tablespoons maple syrup or date syrup
- 1/2 teaspoon vanilla
- pinch sea salt
- In a saucepan, add oils, and melt over medium low heat.
- Add cashew butter, and mix well.
- Add the rest of the ingredients, except vanilla and salt, and whisk until glossy.
- Remove from heat and add vanilla and salt.
Other Vegan Chocolate Recipes:
- The BEST Fudgy Vegan Brownies, by Sunkissed Kitchen
- No Bake Raw Vegan Mint Brownies, by Sunkissed Kitchen
- Coconut Mint Cookie Truffles, by Sunkissed Kitchen
- Almond Joy Cookies, by Sunkissed Kitchen
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