This easy Vegan Chocolate Sauce is made in one pot with just 4 ingredients and ready in 5 minutes. It’s rich, smooth, and naturally sweet, perfect for drizzling over ice cream, pancakes, brownies, or fresh fruit for a quick homemade treat.
Looking for delicious ways to enjoy this sauce? Try it over my Vegan Ice Cream, Vegan Pancakes, or Vegan Waffles for a truly irresistible treat. It’s amazing warm or cold, and adds the perfect chocolatey touch to any breakfast or dessert. You’ll want to pour it on everything!
Made with simple pantry staples like cocoa powder, maple syrup, Non-Dairy Milk, and Vanilla Extract, this sauce is completely dairy-free and refined sugar-free. It’s a delicious homemade alternative to store-bought chocolate syrup and tastes so much better freshly made.
It keeps perfectly in the fridge, ready to use whenever your chocolate craving hits. Just warm it up for a few seconds if you prefer it silky and pourable, or enjoy it straight from the fridge for a thicker, fudgier texture. Either way, it’s absolutely irresistible!
Ingredients for vegan chocolate sauce
- Cocoa powder: Use unsweetened cocoa powder for the best flavor. Dutch-processed cocoa will give you a deeper color and a slightly smoother taste, while natural cocoa powder has a bit more acidity and a stronger chocolate flavor.
- Maple syrup: Adds natural sweetness and helps create a silky texture. You can substitute it with agave syrup or another liquid sweetener if you prefer. Using granulated sugar will make the sauce less smooth and you may need to cook it a bit longer to help it dissolve properly.
- Non-Dairy Milk: I use Soy Milk, but any plant-based milk works. Soy and Oat Milk make the sauce creamier, while Almond Milk or Rice Milk result in a lighter texture.
- Vanilla Extract: Optional, but it enhances the chocolate flavor and adds a lovely aroma.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan chocolate sauce
Step 1: Whisk the cocoa powder, maple syrup, milk, and vanilla in a small saucepan until smooth.
Step 2: Cook over medium heat, stirring often, until it starts to simmer. Reduce to low and cook for 1-2 minutes, stirring constantly, until thick and creamy. Use immediately for a warm drizzle, or let it cool before transferring to a jar for storage.
Storage instructions
Fridge: Let the chocolate sauce cool completely, then store it in an airtight jar or container in the fridge for up to 1 week. It will thicken as it chills.
Freezer: You can freeze it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm the sauce in the microwave or on the stovetop over low heat, stirring occasionally until smooth and pourable again.
Frequently asked questions
Yes! You can easily make it ahead of time. Once the sauce cools, store it in a sealed jar or container in the fridge for up to 1 week. It will thicken as it chills, so just warm it up for a few seconds before serving if you prefer a smoother, pourable consistency.
Yes, you can! Add all the ingredients to a microwave-safe bowl and heat in 20–30 second intervals, whisking between each until smooth and slightly thickened. Be careful not to overheat it, as the sauce can burn or turn grainy if it gets too hot.
If your sauce is too thin, keep cooking it over low heat for a few extra minutes, whisking often, until it thickens. You can also mix in a little more cocoa powder to help it set. If it’s too thick, just add a splash of non-dairy milk and whisk until you reach the desired consistency.
No, it won’t harden. This recipe is smooth and creamy, not meant to form a shell. The kind of chocolate that hardens into a crisp coating is known as magic shell, usually made by mixing melted chocolate with coconut oil. If you’d like that effect, you can experiment by adding a little coconut oil to this sauce.
You can use it in so many delicious ways! Drizzle it over Vegan Ice Cream, Vegan Pancakes, Vegan Waffles, or Vegan Brownies for that classic chocolatey touch.
It’s also amazing on Vegan Mug Cake or Vegan Chocolate Cake, and makes a great dip for fruit. However you serve it, it’s sure to make any dessert even better.
More vegan kitchen basics
Vegan Chocolate Sauce
Ingredients
- ½ cup unsweetened cocoa powder
- ½ cup maple syrup
- ¼ cup non-dairy milk, I use soy milk
- 1 teaspoon vanilla extract, optional
Instructions
- Add the cocoa powder, maple syrup, non-dairy milk, and vanilla extract to a small saucepan. Whisk until everything is well combined and the mixture looks smooth with no cocoa lumps.
- Place the saucepan over medium heat and cook, whisking often, until the mixture starts to gently simmer. Then reduce the heat to low and cook for 1–2 minutes, stirring constantly so it doesn’t burn or stick to the bottom. The sauce should thicken slightly and look glossy and creamy. Use it right away for a warm drizzle, or let it cool before transferring it to a jar for storage.
Notes
- Store in a sealed container in the fridge for up to 1 week; it will thicken as it cools.
- Freeze in a freezer-safe container for up to 2 months and thaw in the fridge overnight.
- Reheat gently in the microwave or on the stovetop, stirring until smooth and pourable.
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