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.
Want to take your treat to the next level? Ice cream sundaes, strawberries, crepes, vegan yogurt, waffle or pancake towers, churros, brownies, or cake… it’s all begging for a drizzle of this sauce!
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).
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.
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.
Looking for more easy vegan dessert?
- Vegan chocolate chia seed pudding
- The best vegan fudgesicles
- Amazing vegan cheesecake
- Vegan key lime pie
- Cherry chocolate vegan ice cream
- Vegan mint chocolate chip ice cream
- Vegan chocolate sauceÂ
- Vegan chocolate milkshake
- Easy vegan caramel sauce
- Simple berry sauce
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Vegan Chocolate Sauce
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.Â
- Bring ingredients to a simmer for a couple of minutes to ensure all clumps have been dissolved.Â
- 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.
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