In a small pot, whisk together the coconut sugar, cocoa powder, and salt. Add the ½ cup non-dairy milk, and heat over medium heat, stirring constantly.
Bring the mixture to a simmer, then reduce the heat to low.
Add the vegan buttery spread and chocolate chips and stir until melted.
Put the arrowroot powder and the 2 Tablespoons coconut milk in a small jar with a lid and shake to combine. Drizzle this mixture into the pot and stir until the sauce thickens.
Remove the pot from the heat and set aside so that it cools enough to serve.
Serve over the dairy free ice cream of your choice.
Store leftover hot fudge in the refrigerator.
Notes
Leftover hot fudge sauce can be stored in the refrigerator for up to a week. If you aren't dairy free, go ahead and use regular milk and butter.