Rich, brownie-like flavor that is downright decadent! You’ll love this easy to make chocolate sauce that is dairy free. Only 5 simple ingredients and ready in 5 minutes.
This easy vegan chocolate syrup is kinda dangerously delicious. Like, I make this and I’m licking the spoon type of good.
Most vegan chocolate sauces have you cook things on the stove or use oil based vegan butters. Not this recipe! It’s perfect for satisfying your sweet tooth because it is an easy recipe that comes together quickly.
This chocolate sauce mixes together in a bowl, doesn’t harden up, and can be used over ice cream, on top of no bake cheesecake, in glasses of non-dairy milk for a decadent glass of chocolate milk, or even to dip fruit in!
It’s luscious, rich, creamy, dreamy, and ready to enjoy in only 3 minutes.
Free from: wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
Why You’ll Love this Chocolate Sauce
- Easy to make. This vegan chocolate sauce mixes up in a bowl or mason jar making it a quick 3 minute recipe!
- Simple ingredients! This is a whole foods based sauce that uses easy to find ingredients and no refined sugars.
- Super allergy friendly! No dairy, no nuts, no coconut, no soy, this sauce is really friendly for the whole family!
This recipe only uses a handful of ingredients to satisfy your chocolate craving.
- Cocoa Powder – Use Dutch processed cocoa powder if you have it. Dutch is naturally sweeter and less bitter than Natural or Unprocessed cocoa powder.
- Maple Syrup – This is used both to sweeten this syrup but also to help thicken it.
- Milk of Choice – Use any type of plant based milk that you like! I typically reach for rice milk, but almond milk, oat milk, coconut milk, or your favorite will also work here!
- Vanilla Extract – A touch of vanilla really rounds out the cocoa and maple, helping to deepen the flavors as well as to bring out the floral notes of chocolate.
- Salt – Just a pinch of salt helps to balance out the flavors of the cocoa and really brings out the depth of flavor. Don’t skip this ingredient!
Need a different non-dairy milk? No problem! Use your favorite plant based milk in this recipe in an equal amount with no other alterations.
For the full instructions complete with recipe measurements, please see the recipe card below.
In a medium sized mixing bowl, combine all the ingredients. Using a whisk, slowly stir until combined. At first the cocoa won’t want to incorporate, but keep whisking! It will eventually come together after a minute or two of whisking.
And that’s it! I told you this was a super easy chocolate sauce recipe!
Use immediately or chill in the fridge to thicken.
What to do with the chocolate sauce
- Pour over ice cream (dairy free of course) or nice cream
- Drizzle over cakes, cupcakes, or pies
- Mix with your favorite milk to make dairy-free chocolate milk
- Dip fresh fruit in this for a healthy vegan chocolate sauce
- Add to non-dairy milk in a small saucepan and mix well over low heat to make a delicious mug of hot chocolate
I love this chocolate sauce chilled and will make it in the morning so that by dessert time, it is ready to go!
To really elevate any vegan dessert you make, add this chocolate sauce and top with some flakey sea salt. The combo of chocolate and salt takes it to the next level.
Want to make this a little thicker for dipping fruit or using as a spread? Add a bit of a nut butter, something like almond butter or peanut butter (about a tablespoon at a time) until you reach the viscosity you want. Allergic to nuts? No worries! Something like soy butter or sunflower seed butter will also be delicious.
How to Store
Keep this chocolate sauce stored in an airtight container in the fridge for up to 5 days. Something like a mason jar with a good lid or other glass jars are perfect!
Other Vegan Desserts to Love
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- mixing bowls
- measuring cups
- measuring spoons
- Storage jar / container
- 2 tablespoons milk of choice
- ⅓ cup cocoa powder Dutch Processed
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- Pinch salt
- In a medium sized bowl, combine all ingredients. Whisk until the cocoa powder is fully incorporated. This will take about 2 minutes to combine.
- Use immediately or store in the fridge in an airtight container or jar.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.