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.
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.