Vegan Homemade Chocolate Sauce

Vegan Homemade Chocolate Sauce

Learn how to make the best Vegan Homemade Chocolate Sauce with just 5 ingredients! It's the perfect topping for any dessert, including ice cream, brownies, muffins and even oatmeal and fruit. Totally oil-free!

Vegan chocolate sauce drizzling above muffin

VEGAN HOMEMADE CHOCOLATE SAUCE

I've been making this Vegan Homemade Chocolate Sauce for years. I use it on many desserts and a few even on this blog. However, it's never had it's own dedicated post, therefore, it's really hard to find for readers. So, I decided to post it for all of you. It is absolutely delicious on so many different things.

I've mainly used it on this Vegan Peanut Butter Sweet Potato Ice Cream. Because I don't think there is a better topping for cold ice cream than a thick, rich vegan dairy-free fudge sauce, right? Imagine the creaminess, most decadent, perfectly sweetened and deeply chocolate sauce ever. This is it.

White handle jar holding vegan chocolate sauce

HOW TO MAKE HOMEMADE VEGAN CHOCOLATE SAUCE

You don't need anything complicated for this vegan chocolate syrup. Gather the following 5 ingredients:

  • unsweetened cocoa powder
  • pure maple syrup
  • plant-based milk of choice
  • creamy nut butter of choice (I either make my homemade Roasted Almond Butter or the Kroger brand, Simple Truth)
  • vanilla extract

2 chocolate muffins with chocolate sauce

First, in a medium bowl, combine all of the ingredients and whisk really well until fairly smooth. Place in the microwave for 30 seconds. This is just to melt the cocoa powder so it dissolves.

Whisk again really well or add to a food processor to get it really smooth and no bits of cocoa or nut butter remain.

Store in the fridge. It will thicken in the fridge into a luxurious almost ganache fudge texture, so just set out at room temperature for a bit and whisk well before you know you will want to use it.

2 chocolate muffins with chocolate sauce on top

WAYS TO USE THIS VEGAN CHOCOLATE SAUCE

There are so many ways to use this vegan chocolate syrup.

5 from 5 votes
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Vegan Homemade Chocolate Sauce

Learn how to make the best Vegan Homemade Chocolate Sauce with just 5 ingredients! It's the perfect topping for any dessert, including ice cream, brownies, muffins and even oatmeal and fruit. Totally oil-free!
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Author Brandi Doming

Ingredients

  • 1/2 cup 48g unsweetened cocoa powder
  • 1/2 cup 160g pure maple syrup
  • 1/4 cup 60g plant-based milk of choice
  • 2 tablespoons 32g creamy nut butter of choice (I used almond)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt

Instructions

  1. In a medium bowl, combine all of the ingredients and whisk really well until fairly smooth. Place in the microwave for 30 seconds. This is just to melt the cocoa powder so it dissolves.
  2. Whisk again really well or add to a food processor to get it really smooth and no bits of cocoa or nut butter remain.
  3. Heating it will make it a bit runny at first, but set aside for 10-15 minutes and it will thicken up to the perfect pour-able fudge sauce texture.
  4. Store in the fridge. It will thicken in the fridge into a luxurious almost ganache fudge texture, so just set out at room temperature for a bit and whisk well before you know you will want to use it. I would be careful about heating it each use or you may burn the chocolate.
  5. Use over fruit, oatmeal, ice cream, desserts, or my Vegan Whole Wheat Chocolate Muffins.

16 Comments

  1. I know I've been terrible about keeping up with posts and comments for the past few weeks (SORRY!), but see the words "chocolate sauce" come into my inbox and I'm there! And it is just as dreamy as I was imagining, forget melting chocolate chips every time I need something drizzly for topping an IG jar🍫🍫 I've made something similar but usually just with cacao powder, maple syrup, and coconut oil. The nut butter makes it MUCH thicker and richer I bet, and DUH salt is a must😋 Mmm I bet it's good on everything but this really makes me want a big bowl of vanilla ice cream asap!
    • Hi!! I forget how I found you, but girl, am I glad I did 😁😁😁😁‼️‼️‼️‼️♥️♥️ My husband and I endeavor to eat vegan fat free. The only source for healthy whole FOOD (no oil) recipes we’ve had for years have been from Dr. John McDougall. Their recipes have changed our lives. But I was SO happy to see that now I can have a choice of where to look ❣️❣️ Plus the fact that you keep your ingredient list to 8!! I can’t wait to start tasting your recipes 😁😁😁😁 Thanx for your work 🥰🥰🥰 My husband ‘s favorite is chocolate cake with gooey chocolate frosting. He’ll love it for his birthday, hee hee!

      • brandi.doming@yahoo.com
        This was so very sweet, thank you so much for such a kind comment! You don't know how much I needed to reach this today!! Haha, so thank you. Glad you found me too and I really hope you love the recipes!!
    • brandi.doming@yahoo.com
      Girl, do not apologize, you were traveling and having the time of your life!! Totally more important than commenting on blogs, haha! Can you believe I first wrote this recipe in 2013?? But all these years it didn't get much love since it was added onto another couple of recipes on the blog, so I finally got around to giving it it's own post, it deserved it, lol! Yes, it makes it thicker, particularly when it cools. When it sits in the fridge overnight, it is like a really thick fudge that you can eat with a spoon, SO GOOD. Thank you Natalie!
  2. I'm curious, with the nut butter in it, does it taste like a nut butter chocolate, or does it have a pure chocolate taste? Either way, it looks and sounds delicious, but I would like to know if you can taste the nut butter in it.
    • brandi.doming@yahoo.com
      Not at all, since it's only 2 tbsp and this makes a full cup of sauce. I don't taste it at all, just a rich chocolate flavor.
  3. Oh, yum!! I never thought about adding nut butter to the one I make. That would really take it up a notch in texture and give it a nice thickness. Good thinking! My husband is ALL about chocolate sauce and has even been caught drizzling it on cereal for a snack. I'm with Natalie in the earlier comments - now, I want ice cream with this sauce!
    • brandi.doming@yahoo.com
      Yes, it gives it a wonderful thick texture! It's really delicious on ice cream. I have the sweet potato ice cream linked in the post that has the sauce on it there too :)
  4. Looking forward to making this recipe!!! I plan on using raw cashews and throwing everything into my Vitamix😊
    • brandi.doming@yahoo.com
      Hi Tatiana! Raw cashews?? For which part? That might make the sauce excessively thick. Do you mean make cashew milk?
  5. I made this the other night and I have so many regrets. I am weak. I wish to eat it all. I have told myself I can’t. The torture is too much to bear. My intentions were to drizzle this over some cookies to bring to my coworkers and maybe put some in my oatmeal (I’m a terrible person if I don’t eat chocolate with breakfast), but I really want to eat the whole damn jar. I wish I had never seen this on my insta feed. (In other words, very delicious.)

    • brandi.doming@yahoo.com
      This is hilarious, thank you Savannah for this amazing review!!
  6. The vegan chocolate suace is incredible! I gave up Nutella years ago and it was my indulgence. This sauce was wonderful on the chocolate cupcakes but even better after setting in the fridge over night and dipping strawberries inti!!
    • brandi.doming@yahoo.com
      Thank you so much Hope, so happy you loved it! Great idea, too!
  7. This is ahhhhhh-mazing!! Have you tried freezing it? I think it would be wonderful on frozen bananas & wonder if it would harden up slightly to make a nice coating. Let me know if you’ve tried it😊 And thank you for all the wonderful recipes you’ve invented & shared!💜
    • brandi.doming@yahoo.com
      Yay! So glad you loved it Lisa! Omg, yes, it would be fantastic out of the freezer! It gets so thick and fairly firm in the fridge, so I imagine it would get even thicker in the freezer, although, not sure if it would technically get super hard though, but certainly firm enough coated in bananas is my guess!

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