Vegan Kahlua Hot Fudge

1 minute, 31 seconds Read

This recipe is made with coconut cream, sugar vanilla, cocoa, sugar, and salt. In a fit for boozy glory, you then add two shots of Kahlua — the ultimate coffee-flavored liquor. You don’t need me to tell you chocolate and coffee go together, but I will.

1. Open your coconut milk can and remove the cream on top. Stir it in a pan with sugar, cocoa, and sea salt.

3. Remove from heat, and add vanilla and Kahlua.

4. Put it on everything you ever wanted.

5. The End

This fudge’s flavor is not as coconutty as you might think. In fact, the flavors that are dominant in this fudge are chocolate and Kahlua. The coconut cream gives it a hint of coconut and a super thick texture.

After refrigerating, it almost becomes mousse. Yes, CHOCOLATE KAHLUA MUSSES.


  • Full-fat coconut cream (cream only) – 1 14-ounce container
  • Dutch Process Cocoa Powder, 1/3 cup
  • Sugar granulated or raw, 4 Tbsp
  • 1/2 tsp pure vanilla extract
  • 2 Tbsp Kahlua coffee liqueur*
  • Sea salt, one pinch


  • Use a spoon to remove the thick layer of cream from the coconut milk can (refrigerated or not). Reserve the liquid, watery portion for smoothies or any other use.
  • Add cocoa powder to cream in a saucepan over medium heat. Stir to combine, then cook for a couple of minutes. Stir in sugar and salt, then cook for 5 minutes until bubbly and warm. If you notice it becoming too bubbly, reduce the heat.
  • Add Kahlua and vanilla, and remove from heat. Whisk to combine. Adjust flavors to taste. You may like Kahlua, vanilla, or other flavors more than I did.
  • Once room temperature, cover and refrigerate. Cover and refrigerate once the mixture reaches room temperature. The food will be kept for about two weeks. You can either reheat the dish in a microwave or a pan of simmering water.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *