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 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.
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
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.
WAYS TO USE THIS VEGAN CHOCOLATE SAUCE
There are so many ways to use this vegan chocolate syrup.
- Vegan Whole Wheat Chocolate Muffins are pictured here in this post
- Peanut Butter Sweet Potato Ice cream
- Fruit
- Oatmeal
- Gluten-free Chocolate Waffles
- Brownies
- Anything you want!
Vegan Homemade Chocolate Sauce
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 (5g) vanilla extract
- 1/8 teaspoon fine salt
Instructions
- 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 until completely smooth and no bits of cocoa or nut butter remain.
- Heating it will make it a quite runny at first, but set aside for 15 minutes or so and it will thicken up.
- 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.
- Use over fruit, oatmeal, ice cream, desserts, or my Vegan Whole Wheat Chocolate Muffins.
About to make it …
I like the ingredients.
I won‘t use the microwave, it won‘t keep it raw.
Can warm it up in „warm water bath“.
I like your tips as well and will let you know, how it came out.
I‘m planning to use it as a layer in a raspberry parfait.
Thanks,
Angelika🩷
sure that would work I think!
This is amazing! Using it to make our mochas in the morning 😋
Very nice. I had made coconut cream bars and felt it was lacking something, so googled for a sauce and found this. Just what it needed.
Amazing! Glad you enjoyed it!!
I made a new pumpkin muffin recipe there was 2/3 cups whole raw millet in it , I could not eat them the millet gave a weird texture . I didn’t want to waste my expensive organic ingredients , so I turned those into vegan bread pudding , I didn’t add extra sweetener except for some chocolate chips , I needed a nice chocolate sauce this really gave my pudding a wonderful flavor , I poured the sauce over the baked pudding and put it back in the refrigerator, hopefully this will add extra moisture so the millet will be less crunchy which it was already better from the milk and the baking ..thank you for such a simple yet so tasty chocolate sauce with only a few ingredients !
This makes the best chocolate milk!! I used unsweetened soy milk and almond butter. Keep it in the fridge in a squeeze bottle and add as much as you’d like to a glass of plant milk. So good!
So happy you loved it, thank you for the review!! Yummy idea!
Just made this, and wow it’s so fantastic 🙂 delicious!
So good!!!
Do you think date syrup would work in place of maple syrup??
Hi! This vegan chocolate sauce was so delicious! We used it warmed up over mint chip coconut based ice cream, and enjoyed it so much. I just wanted to say that I did not have maple syrup on hand tonight so I used what I had which was date syrup and it was perfect! Also, I used 1/4 cup instead of 1/2 cup and for me it was just the right sweetness. I used almond butter for the nut butter and unsweetened soy milk for the plant milk. Thank you for this recipe!
Oh that thrills me to hear!!
Super recipe! It only took a few minutes to make and everything blended perfectly with a whisk. I used oat milk and almond butter. Even my non-vegan wife and kids liked it! I’ll have to make another batch soon.
Yay! So glad to hear it George!
Hi! This looks amazing and if judging by the comments, it is!! If I wanted to make this low sugar, can I use Birch Benders keto maple syrup in place of the pure maple syrup? Thanks!
Hi! I’ve never tried that syrup so I don’t know how it compares!
Brandi, this sauce is fantastic! Many thanks for coming up with something sooooo good with no oil or refined sugar. I’m loving dipping strawberries in it, having it over nice cream, etc. This is really helping me stay away from unhealthy desserts. And it’s unbelievably EASY to make. Wow. Really appreciate your recipes. Thanks again!
Yay, so so happy to hear this!! Thank you Lisa!