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    Home » Recipes » Dessert Recipes

    Vegan Chocolate Sauce

    Published on May 20, 2020 by Kate, Updated on June 7, 2021 - 2 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    side overhead view of pint jar filled and dripping with chocolate sauce

    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, strawberries, crepes, vegan yogurt, vegan waffles or vegan pancakes, churros, vegan avocado brownies, vegan rice pudding, avocado 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
    Yes, this chocolate sauce is vegan!

    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
    Look at that chocolate sauce goodness!

    Looking for more easy vegan dessert?

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    • Vegan chocolate sauce 
    • Vegan chocolate milkshake
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    • Simple berry sauce
    • If you’ve tried this recipe, please rate it and let me know how it went in the comments below – I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    Did you make this recipe? Please click on the stars to give it a rating below!

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

    Vegan Chocolate Sauce

    Simple and delicious, this ultra creamy vegan chocolate sauce comes together in minutes with simple pantry ingredients.
    5 from 18 votes
    Print recipe Leave a comment
    Course: Dessert
    Cuisine: American
    Prep Time: 3 minutes
    Cook Time: 5 minutes
    Total Time: 8 minutes
    Servings: 32 tablespoons
    Calories: 47kcal
    Author: Kate

    Ingredients

    Whisk together and simmer:

    • 1 cup canned coconut milk
    • ½ cup cocoa powder
    • ¼ cup granulated sugar
    • ¼ cup agave nectar
    • 1 teaspoon vanilla extract

    Fold in:

    • 4 tablespoon 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

    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.

    Nutrition

    Serving: 1tablespoon | Calories: 47kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 40mg | Fiber: 1g | Sugar: 5g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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    Reader Interactions

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      Recipe Rating




    1. Hollie

      December 20, 2021 at 10:27 pm

      5 stars
      Fantastic recipe. I omitted chocolate chips, 1/4 cup sugar and it was fantastic. This is a keeper!

      Reply
      • Kate

        January 04, 2022 at 10:55 pm

        Thank you!! This chocolate sauce is definitely a favorite around here too!

        Reply

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