Smooth and velvety vegan chocolate sauce. This ultra rich dark chocolate sauce is divine drizzled over ice cream or cakes or just eaten off the spoon.
This vegan chocolate sauce ticks all the boxes. It’s smooth, velvety and absolutely divine drizzled over ice cream.
It’s also wonderful to dip strawberries into or pour over a fruit salad to fancy it up a whole lot or drizzle it over a cake. Or just eat it off the spoon.
It’s super easy to make and way better than the store-bought variety.
Also check out our vegan caramel sauce (also divine on ice cream!)
How To Make Vegan Chocolate Sauce
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add coconut cream, maple syrup, sugar and cocoa powder to a saucepan and whisk it vigorously until it reaches a gentle simmer.
- Remove it from the heat and add in some tahini (trust me!), vanilla and some vegan chocolate or chocolate chips. Whisk it until smooth.
- Now you have a sauce that is ready to use! You can use it as a hot sauce or let it cool to room temperature, whatever is going to work best for how you want to use it.
Recipe Q&A
Does it taste like coconut? No it doesn’t! The taste is chocolate all the way. But if you are allergic to coconut and need to use something else, you could use a non-dairy milk instead. It will result in a slightly thinner consistency, which would still be okay with this sauce. Alternatively, use a non-dairy cream.
What can I use instead of maple syrup? You can use any syrup you like.
Can I use coconut sugar instead of regular sugar? Sure! This would work great.
Tahini? What’s that for? Haha, I used tahini when I made our homemade vegan chocolate. It just adds creaminess and texture while being quite neutral in flavor once combined with other things. You can switch this out for a nut butter too, cashew nut butter in particular would work great as well. But try it with tahini first (unless you’re allergic).
What kind of vegan chocolate should I use? You can use either vegan chocolate chips or any good tasting vegan chocolate of your choice.
What does this sauce taste like? It tastes like liquid chocolate! It definitely leans more towards dark chocolate in terms of flavor, so if you prefer you can decrease the amount of cocoa powder if you are less inclined towards that super rich dark chocolate flavor.
Storing and Freezing
Storing: It will keep a few days in the fridge. It does go solid in the fridge though, so keep that in mind. It’s not an issue though, you can just put it in the microwave for 30 seconds and whisk it up again. It doesn’t need to be hot to get to the right consistency, it just needs to be room temperature and you can whisk it up and use it.
Freezing: It freezes very well. Thaw it overnight in the fridge and heat it in the microwave until it reaches a liquid consistency, whisk it up and it’s ready to use.
How To Use This Vegan Chocolate Sauce
- Drizzle it over vegan ice cream.
- Serve it with vegan chocolate cake.
- Enjoy it with some delicious vegan brownies.
- Dip your strawberries or your vegan chocolate muffin into it.
- Eat it with your vegan waffles or vegan pancakes at breakfast.
- Spoon it over your vegan overnight oats or eat it with some vegan banana bread.
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Sauce
Ingredients
- 1 cup Canned Coconut Cream (240ml) Unsweetened*
- ¼ cup Maple Syrup (60ml)
- ¼ cup White Granulated Sugar (50g)
- ½ cup Cocoa Powder (42g) Unsweetened
- 2 Tbsp Tahini (30g)
- 1 tsp Vanilla Extract
- ½ cup Vegan Chocolate or Chocolate Chips (88g)
Instructions
- Add the coconut cream, maple syrup, sugar and cocoa powder to a saucepan and whisk it constantly while it heats until it reaches a simmer. It will take a little while for the cocoa powder to whisk in properly, but just keep whisking and it will combine.
- As soon as it reaches a simmer, remove from the heat and add in the tahini, vanilla and vegan chocolate or chocolate chips and whisk until smooth.
- Either use it immediately if you want a hot chocolate sauce or let it cool to room temperature and use it then.
- Keep leftovers stored in the fridge. It will firm up to solid, so when you want to use it, heat briefly in the microwave (around 30 seconds to a minute) and then whisk it smooth.
- Use as an ice-cream topping or to dip fresh fruit, or serve it with vegan brownies or cake.
Notes
- You can also use canned, full fat, unsweetened coconut milk.
- Keep leftovers stored in the fridge for up to a week.
- It’s also freezer friendly if you’d like to freeze it. Thaw in the fridge.
- This recipe makes around 2 and ½ cups of chocolate sauce.
This is completely delicious. I add a little salt which suits my family’s palate.
Awesome, thanks Karen!
OMG, amazing! It tasted better than any regular chocolate sauce I have ever tried! Substituted the maple syrup for honey and didnt add any sugar, simply perfect, velvety, with a nutty taste. Over vegan banana ice cream it is ridiculously tasty!
Wonderful! Thanks for the amazing review!
This was so amazing! I added more maple syrup cuz I’m a sweet Tooth and all loved it! Thanks for this great recipe
Oh awesome! So happy to hear that David!
Can I replace the tahini with something else?
Cashew nut butter works well as a replacement.
Yummy wonderful! Thank you for this delightful recipe, Allison!
Can this be used for baking with example swirling on brownies before baking
Hi Ann, I don’t see why not! 🙂
Absolutely incredible! It’s just as good as the not-vegan chocolate sauce that used to be my favourite!! Thanks so much!! And well done!!!! WOW!
Yay! So happy to hear you loved it! Thanks so much! 🙂
Very delicious and sweet.
This sauce looks so luscious and decadent!
Thanks Natalie! xo
This is delicious!
I don’t want to be pushy but if you want a baking challenge you could try making a vegan opera cake!
Thanks so much Tori! And an opera cake is an awesome suggestion, will add it to my list! xo