Vegan Chocolate Sauce

Name: Vegan Chocolate Sauce
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Ingredients: 1 cup canned coconut milk; 1/2 cup cocoa powder; 1/4 cup granulated sugar; 1/4 cup agave nectar; 1 tsp vanilla extract; 4 Tbsp vegan semi-sweet chocolate chips

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This amazing chocolate sauce is super creamy and indulgent but takes only a couple of minutes and a handful of ingredients to make! Made with a coconut milk and cocoa powder base, this decadent topping is an all-around favorite.

side photo showing silver spoon dripping chocolate sauce into a clear mason jar on a marble background

Want to take your treat to the next level? Ice cream sundaes, strawberries, crepes, waffle or pancake towers, churros, brownies, or cake… it’s all begging for a drizzle of this sauce!

closeup side view of pint jar with chocolate sauce dripping down the sides

How to make chocolate sauce:

Start by whisking together cocoa powder, canned coconut milk, agave nectar, granulated sugar and vanilla in a small saucepan (Photo #1).

Bring ingredients to a simmer for a couple of minutes to ensure all clumps have been dissolved.

Remove from heat and fold in vegan chocolate chips. (Return to heat if necessary to completely melt chocolate chips) (Photos #2 & 3).

Use chocolate sauce warm if desired or transfer to a jar or other container to chill in the refrigerator (Photo #4).

overhead numbered process shots showing silver pan filled with cocoa powder and coconut milk being whisked and chocolate chips added and being melted

Serving tips for later:

The sauce will thicken as it cools, reaching it’s thickest consistency in about 4-6 hours. Remove from refrigerator and let the sauce rest at room temperature for 30 minutes or so to return the sauce to a more runny texture. Or, if you’re in a hurry, just place the sauce container in a bowl of warm water for a few minutes until desired thickness is reached!

Keep your chocolate sauce in the refrigerator for up to a week and in the freezer for up to 3 months.

What is the difference between chocolate sauce and syrup?

Chocolate sauce is a bit thicker and more creamy than chocolate syrup which is more runny. For a chocolate syrup consistency, other non-dairy milk can be substituted in this recipe in the place of the canned coconut milk.

overhead photo looking down into chocolate sauce jar with chocolate sauce dripping down into it

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side overhead photo showing chocolate sauce dripping from silver spoon into pint jar

Simple and delicious, this ultra creamy vegan chocolate sauce comes together in minutes with simple pantry ingredients.

5 from 3 votes

Print Comment

Course: Dessert

Cuisine: American

Keyword: vegan chocolate sauce

Prep Time: 3 minutes

Cook Time: 5 minutes

Total Time: 8 minutes

Servings: tablespoons

Calories: 47kcal

Author: Rebecca

Ingredients

Whisk together and simmer:

1 cup canned coconut milk
1/2 cup cocoa powder
1/4 cup granulated sugar
1/4 cup agave nectar
1 tsp vanilla extract

Fold in:

4 Tbsp vegan semi-sweet chocolate chips

Instructions

Start by whisking together cocoa powder, canned coconut milk, agave nectar, granulated sugar and vanilla in a small saucepan.
Bring ingredients to a simmer for a couple of minutes to ensure all clumps have been dissolved.
Remove from heat and fold in vegan chocolate chips. (Return to heat briefly if necessary to completely melt chocolate chips).
Use chocolate sauce warm if desired or transfer to a jar or other container to chill in the refrigerator.

Notes