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Killer Dairy-free Paleo Fudge Sauce

Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Servings: 2 cups
Author: Angela Marinelli, M.S., M.Ed. - Nourishment Connection


  • 1 cup unsweetened non dairy milk I like cashew, almond, or coconut best
  • 1/2 cup cocoa powder or raw cacoa powder
  • 1 cup palm sugar
  • 1 tsp espresso powder optional
  • 1 TBS arrowroot 1-1 1/2 tsp for a thinner sauce
  • 2 tsp vanilla extract
  • pinch sea salt



  • Put all ingredients into a blender and whiz until incorporated.
  • Transfer to a 2 quart sauce pan.


  • Turn on medium to medium high heat. Cook and continue stirring as the mixture thickens and comes to a low boil. Reduce to a simmer.
  • Let bubble and thicken for 1 - 2 minutes. Remove from heat and transfer to a clean, cool bowl.
  • Immediately cover with parchment or saran wrap if not serving right away so a skin doesn't form.
  • Once cooled to room temp, remove parchment and whisk until smooth.


  • Store in the refrigerator in a glass jar for up to 3 weeks. You can reheat before eating if you want the sauce to be warm. But it's delicious cold!


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