Combine the brown sugar with the cocoa powder and whisk together until there are no lumps.
½ cup brown sugar, ⅓ cup cocoa powder
Melt the vegan butter in a small saucepan over medium heat.
¼ cup vegan butter
Add the brown sugar and cocoa powder mix, almond milk and a pinch of salt to the melted vegan butter. Whisk until smooth.
¼ cup almond milk, 1 pinch salt
Bring the mixture up to a gentle bubble, whisking frequently, and then continue to cook and whisk for another minute.
Remove from the heat, and whisk in the vanilla extract. Let the sauce rest for five minutes before serving.
½ tsp vanilla extract
Notes
To reheat the sauce, heat in 10-second intervals in the microwave until it’s hot and pourable again. Alternatively, reheat in a small saucepan over low heat. Store vegan hot fudge sauce in an airtight container or mason jar in the fridge for up to 7 days. For longer storage, freeze in an airtight container for up to three months.