This Vegan Chocolate Sauce is so fudgy and delicious you won't believe it has just three ingredients! You can whisk up this refined sugar-free sauce in mere minutes. Drizzle over a vegan ice-cream sundae or serve with fruit as a mouthwatering dessert dip.
This Vegan Chocolate Sauce is a recipe I've been making for years. It's so quick and easy I hardly even think of it as a recipe so much as my go-to healthier chocolate syrup.
I love to drizzle this chocolate syrup over vegan ice cream, banana nice cream, or even toast! Sometimes I make a jar to last through the week, other times I'll just make a single portion. Either way, it comes together in 2 to 3 minutes.
Another way I love to use this sauce is as a fruit dip--it tastes especially good with fresh berries. My kids love it, too--which is a relief because the picky one sometimes needs a little encouragement in the fruit-eating department.
If you ever need a quick, healthier dessert that you can whip up in minutes, then this vegan chocolate sauce is for you. Give it a try and let me know what you think in the comments!
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You'll love this Vegan Chocolate Sauce recipe because it's:
- Quick & Easy
- Vegan / Vegetarian
- Dairy-free
- Kid-friendly
- Gluten-Free
- WFPB
- Versatile: Serve it as chocolate syrup, sauce, dip, or even as vegan hot fudge!
- Absolutely Delicious!
Is chocolate sauce normally vegan?
It really depends on the brand. Some store-bought versions are vegan, but they aren't available where I live, and, at any rate, they are full of refined sugars and who knows what else, so I've long preferred to make my own.
For more info about whether or not chocolate is vegan, check out this post from my Resources page: Is Chocolate Vegan?
Ingredients
- maple syrup: I normally prefer grade B maple syrup, but lately I've only been able to get my hands on grade C, and that works fine too. Here's a guide to Maple syrup grades if you need help deciding.
- cocoa powder: I prefer Dutch process cocoa powder, but any kind will do. Just don't use pre-sweetened powder (like powdered hot chocolate).
- water: Just to help thin the sauce to the right consistency.
Optional
- pinch of sea salt
*See recipe card for quantities.
Variations
- Keep it thick by not adding any water and warm it up for vegan hot fudge.
- Add a little cinnamon and a pinch of chili powder for mexican chocolate sauce.
Instructions
- Add the cocoa powder and maple syrup to a bowl and gently whisk. At first it will seem like there is too much cocoa powder, but then the consistency will magically switch from powder to liquid. Continue to whisk until smooth, scraping the sides for any excess powder.
- Add the water 1 tablespoon at a time, whisking each time, until you reach your desried consistency. (About 2 to 3 tablespoons should be enough).
- Add a pinch of sea salt if you want a little flavor boost and whisk to combine. (optional).
- Serve right away or store for later.
Troubleshooting
- Why did my sauce get so thin? You added too much water. Add another tablespoon or two of cocoa powder to thicken it up.
- Why is my sauce so thick? For a thinner sauce, add a little more water and whisk until combined.
How to serve
Serve this quick, easy, and delicious vegan chocolate sauce as a fruit dip for dessert, a healthy snack, or as part of an appetizer spread.
It would make an especially nice addition to your Mother's Day or Easter Brunch. Or serve it as a simple but romantic chocolate dipping sauce for your next Valentine's Day dinner.
Or drizzle over your favorite vegan ice cream as a vegan chocolate syrup. Alternatively, you could keep it thick for more of a vegan hot fudge consistency.
This chocolate sauce also tastes great on toast. I like to add a layer of cashew or almond butter, sliced strawberries or bananas, and a drizzle of chocolate over the top. You can even mix a few tablespoons right into your favorite nut butter for a chocolate swirl.
Can I make it ahead?
Definitely! This is an easy make-ahead recipe that you can use throughout the week for topping all sorts of desserts, snacks, and even breakfast toast.
How to store
- Store in the refrigetaor in an airtight container for up to 2 weeks.
More vegan dessert recipes
📖 Recipe
Vegan Chocolate Sauce
Equipment
Instructions
- Add the maple syrup and cocoa powder to a bowl. Gently whisk to combine, scraping to sides of the bowl to incorporate all of the cocoa powder. It will take a minute or two for the sauce to come together.
- Add water, 1 tablespoon at a time, whisking to combine, until you reach the desired consistency. (You'll need about 2 to 3 tablespoons of water).
- Optional: Add a pinch of salt and whisk to combine.
- Serve right away or store for later.
Notes
- Nutritional information is calculated for about 2 ½ tablespoons of chocolate syrup.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- For a single serving, mix equal parts maple syrup and cocoa powder, adding water ½ teaspoon at a time until you reach the desired consistency.
- To serve as a dip for multiple people, simply double or triple the recipe.
Nutrition
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YW says
Superb! Magical! And no cooking!
The whisking creates a buttercream-like treat: probably great as a frosting! Then just add water, a bit at a time, for sauce consistency. SO delicious!
Thank you!
Julianne Lynch says
I'm so glad you liked it!