Vegan Hot Fudge or Carob Sauce Sweetened Purely with Maple Syrup


Hot fudge makes a delicious topping for cakes, brownies, and ice cream. But it usually contains dairy. Fortunately, dairy-free and vegan hot fudge sauce is easy to whip up, and it tastes as good as the original. This version is also sweetened solely with maple syrup for a refined sugar-free treat. And it includes a vegan carob sauce option. Either one makes a wonderful topping for enjoying a dairy-free ice cream dessert on National Hot Fudge Sundae Day and beyond.

Dairy-Free and Vegan Hot Fudge Sauce Recipe with Carob Option. Also refined sugar-free (sweetened solely with maple syrup)

Vegan Hot Fudge or Carob Sauce Sweetened Purely with Maple Syrup

I have a few tips and substitute ideas to make this saucy recipe even more perfect for you!

We recommend the carob version. Though it might sound unconventional, we actually prefer the carob version. Carob is naturally less bitter, and little malty, which goes nicely with maple syrup. It’s also caffeine free!

Other sweeteners will work. Maple syrup was made for this recipe, but you can substitute agave nectar, coconut nectar, and possibly another liquid sweetener in a pinch.

This can be a very allergy-friendly recipe. Not only is this vegan hot fudge sauce top allergen-free, it’s also coconut-free and optionally chocolate-free! And since you aren’t using melted chocolate, you don’t need to worry about the hassle of finding a “safe” chocolate brand.

It will thicken as it cools. In fact, it will thicken up more atop your sundae. Because it is a cornstarch base, you must let it cool to room temperature before covering and refrigerating it. If you don’t, the steam will cause the starch to break down and it will liquefy. The sauce will set up more in the refrigerator, but you can gently reheat it to enjoy it again.

If you prefer starch-free, try this recipe. Our Dairy-Free Hot Fudge Sauce Recipe is more of a classic recipe and it’s also amazing.

You can swap another starch. Cornstarch is the most seamless option, but arrowroot starch and possibly tapioca starch will also work in this vegan hot fudge sauce or carob sauce.

Dairy-Free and Vegan Hot Fudge Sauce Recipe with Carob Option. Also refined sugar-free (sweetened solely with maple syrup)

Special Diet Notes: Hot Fudge Sauce or Carob Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Dairy-Free Hot Fudge Sauce with Carob Option
Prep time
Cook time
Total time
This rich, chocolaty sauce is sweetened with maple syrup, for a warm, unique flavor that pairs well cake and ice cream. You can even enjoy it fondue-style with fresh fruit and graham crackers.
Recipe type: Dessert
Cuisine: American
Serves: about 1 cup
  • ½ cup carob powder or cocoa powder
  • 2 tablespoon non-GMO cornstarch
  • 1¼ cups dairy-free milk beverage
  • ½ cup maple syrup (add more, to taste, if using cocoa powder)
  • 1 teaspoon vanilla extract
  1. Put the cocoa or carob powder and cornstarch in a small saucepan and whisk to combine. Add about ½ cup of the milk beverage and whisk until smooth. Add the remaining milk beverage and maple syrup, and whisk until smooth.
  2. Place the saucepan over medium heat, and bring the sauce to a simmer. Cook, while whisking, for 2 to 3 minutes, or until it forms a thick sauce.
  3. Remove the saucepan from the heat and whisk in the vanilla.
  4. Serve warm. Store leftovers in an airtight container in the refrigerator, and gently reheat to serve.

More Sweet Sundae Sauce Recipes

Butterscotch Sauce

Vegan Butterscotch Cupcakes - over the top! Three recipes in one: eggless brown sugar cupcakes, vanilla dairy-free buttercream, and a quick butterscotch sauce.

Strawberry Magic Shell

Homemade Strawberry Magic Shell! The easy, 5-minute recipe is dairy-free, gluten-free, vegan and allergy-friendly

Salted Caramel Sauce

Mini Salted Caramel Cupcake Sundaes - sweet, decadent, pint-size caramel cupcakes topped with ice cream and dairy-free caramel sauce! (vegan, optionally gluten-free)

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: