These vegan hot fudge sundaes have something extra special – a splash of coconut rum and sugared pecans! Truly a special treat!
Hello! How was your weekend? Too busy, like ours? Do you feel like you need a treat today?
Oh good, because do I have a treat for you! I started to think about desserts that I miss now that I don’t eat dairy, and I was remembering this super delicious turtle sundae that I used to always get from a local ice cream place. It was so good! We’d always ride our bikes up there, and then get a turtle sundae (which totally negated the bike ride, but oh well), and it was such a good summer treat.
I wanted to recreate that sundae, but with a twist. A splash of coconut rum, almond milk, vegan ice cream, and salty sweet pecans, and I have a sundae that’s worthy of a special occasion.
The sweet and salty pecans are addictive! I couldn’t stop eating them. Actually, so is the hot fudge. Having the leftovers sitting in my fridge is a huge temptation right now.
Vegan Coconut Rum Hot Fudge Sundaes with Sugared Pecans.
- Vegan ice cream of your choice - I used Almond Dream vanilla ice cream coconut ice cream would also be great
For the fudge sauce:
- 3 Tablespoons vegan buttery spread
- 1/2 cup non-dairy milk
- 1/2 cup sugar
- pinch of sea salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 Tablespoon arrowroot powder
- 2 Tablespoons non-dairy milk
- 3 Tablespoons coconut rum I used Malibu Coconut Rum
For the nuts:
- 1 cup pecan pieces
- 2 Tablespoons vegan buttery spread
- 2 1/2 Tablespoons sugar
- 3/4 teaspoons sea salt
Make the pecans: Mix the sugar and salt in a bowl and set aside.
In a small pot, melt the vegan buttery spread over medium low heat. Add the pecans and stir for a few minutes until they are toasted and coated in butter.
Using a slotted spoon, transfer the buttered pecans to the sugar mixture and toss to coat. Spread the pecans on a plate or cookie sheet to cool.
Make the sauce: Put the sugar, cocoa powder, and sea salt in a sauce pan and whisk together. Add the 1/2 cup of non-dairy milk and whisk. Heat the mixture over medium heat until it starts to simmer, then reduce heat to low.
Add the vegan buttery spread and the chocolate chips and stir until melted.
Put the arrowroot powder and the 2 Tablespoons of non-dairy milk in a small container with a lid. Shake well to remove lumps. Drizzle this mixture into the pan and stir constantly until thickened.
Remove pan from heat and add the coconut rum. Stir and place back on heat to thicken again if needed. Let cool for a few minutes.
Scoop ice cream into sundae cups and top with warm fudge sauce and pecans. Enjoy!
This hot fudge sundae with coconut rum sauce is:
- decadent and rich
- a perfect pairing of salty and sweet
- easy to make
- ideal for any special occasion!
This hot fudge sauce is so rich and chocolatey – it really is the best hot fudge I’ve ever had. And I live in Michigan, home of the famous Sanders ice cream shops!
Enjoy! Hopefully your Monday is a little bit sweeter now!