Recipes » Desserts » Dreamy Fudge Sauce
T. Colin Campbell Center for Nutrition Studies

Growing up, I always ordered extra sauce. Since this version of a DQ (Dairy Queen)-style sauce is dairy-free, I prefer to think that the D in DQ stands for “Dreena”!

Reprinted from Dreena’s Kind Kitchen: 100 Whole-Foods Vegan Recipes to Enjoy Every Day (BenBellaBooks, 2021)


  • ¼ cup cocoa powder
  • 2 Tbsp pumpkin seeds
  • 1 Tbsp rolled oats
  • ⅓–½ cup non-dairy milk (see tips)
  • ¼ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • ¼ tsp sea salt


  • 1. Combine all the ingredients in a blender, preferably high-speed and puree as long as needed to get a smooth texture.
  • 2. Once smooth, transfer mixture to a small saucepan to warm and thicken over medium-low heat, whisking occasionally, until a slow bubble develops.
  • 3. Remove from the heat and serve hot or warm, or let cool and store leftovers in a covered jar in the fridge for up to 5–6 days. The sauce will thicken as it cools.

Cooking Tips

  • 1. With ½ cup of milk, the sauce will be pourable, with just a slightly thick consistency. If you want a very thick sauce, use less milk, about ⅓ cup. You can thin the sauce after it cools by stirring in a touch more milk. Almost any type of non-dairy milk will work here, but oat milk can make the mixture become too sticky and thick.

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