Vegan Chocolate Sauce only requires 4 simple ingredients and 10 minutes to make. Use the homemade chocolate syrup on ice cream, in coffee, or even on pancakes!
Syrups and sauces can liven up anything from drinks to desserts! I love to drizzle homemade Vegan Caramel Sauce onto ice cream, or add Lavender Syrup to a cocktail, or even make Bourbon Maple Syrup to make my pancakes feel extra special.
And today, we are making the perfect, easy Vegan Chocolate Sauce that can go on top of just about anything! It is delicious on ice cream, as a dip for fruit, or in coffee. And it only takes 4 simple ingredients that you probably have in your pantry to make it!
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Why You'll Love This Recipe
- This recipe only requires 4 basic ingredients.
- And you only need 10 minutes to make it!
- This Vegan Chocolate Sauce is the perfect chocolate syrup for ice cream or coffee drinks.
- It is dairy-free and gluten-free.
- And most importantly, it is absolutely delicious!
Ingredients
Dutch-Processed Cocoa Powder: I prefer Dutch-processed cocoa for this recipe because it has less acidity and a richer flavor. My favorite brand is Droste. But you can use any cocoa powder that you have on hand.
Brown Sugar: Brown sugar adds a warm background flavor to this vegan chocolate sauce!
Salt: A bit of salt balances everything out.
Instructions
Step 1. In a small saucepan, combine Dutch-processed cocoa powder, light brown sugar, water, and salt. Whisk well.
Bring the mixture to a boil over medium heat, whisking frequently.
Step 2. Once the mixture boils, reduce heat to simmer and cook for 3 minutes, whisking frequently.
Then, remove from heat and whisk in vanilla extract.
Use immediately or store in the refrigerator.
Uses
- Use this syrup to make a Mocha Latte
- Drizzle it on top of ice cream
- Use it to make a milkshake
- Dip strawberries or bananas into it to make an easy dessert
- Or top a stack of pancakes with a good drizzle to make them extra special
Recipe FAQs
Transfer the sauce to a container with a tight-fitting lid and store in the refrigerator for up to 2 weeks.
Dutch cocoa is processed with alkali, which makes the cocoa darker in color and less acidic in flavor. Natural cocoa is lighter in color and is more acidic.
Expert Recipe Tips
While the Vegan Chocolate Sauce simmers, be sure to stir it constantly, or it might boil over!
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📖 Recipe
Vegan Chocolate Sauce (Chocolate Syrup)
Equipment
- 1 1-Quart Sauce Pan
- 1 Small Whisk
- Measuring Cups and Spoons
Ingredients
- ¾ Cup Dutch-Processed Cocoa Powder
- ¾ Cup Light Brown Sugar, tightly packed
- ¾ Cup Water
- ½ teaspoon Kosher Salt half this amount for table salt!
- 2 teaspoon Vanilla Extract
Instructions
- In a saucepan combine cocoa powder, brown sugar, water and salt. Whisk well. Then, bring the mixture to a boil over medium heat, whisking frequently.
- Once the mixture boils, requce the heat to simmer and cook, whisking frequently, for 3 minutes.
- Remove from heat and add vanilla. Whisk once more then pour into a heat-safe jar. Use immediately or store in the refrigerator for up to 2 weeks.
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