Vegan Kahlua Hot Fudge

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

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.


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.

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 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 SAVE SAVED

4.91 from 10 votes Prep Time 5 minutes Cook Time 5 minutes Total Time 10 minutes Servings 8Course DessertCuisine VeganFreezer Friendly NoDoes it keep? 2-3 weeks

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US Customary – Metric1 14-ounce can full-fat coconut milk (cream only – see instructions)1/3 cup dutch process cocoa powder4 Tbsp raw or granulated sugar1/2 tsp pure vanilla extract2 Tbsp Kahlua coffee liqueur*1 pinch sea salt


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.


*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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