5 simple ingredients and 5 minutes are all you need to create this ‘creamy’, fudgy Vegan Chocolate Sauce!!
It’s no secret that I am a Chocoholic, so it should come as no surprise that this Vegan Chocolate Sauce is almost a constant entity in my refrigerator. For one, it is the easiest thing to whip up on a whim and two, it’s incredibly creamy and insanely choco-licious without a single drop of dairy in it!
Over heat, 5 simple ingredients that you probably already have at home – water, sugar, cocoa powder, salt and vanilla – emulsifies into this ooey-gooey-sauce that you can pour over just about anything!
I’ve had this Vegan Chocolate Sauce with ice-cream, drizzled over cakes and brownies, it also turns regular milk into instant hot chocolate and makes a kick-ass chocolate milkshake! But be warned – the simplicity of it all makes the temptation that much harder to resist!
It reminds me of the hot summer afternoons during school break when I’d watch Cartoon Network all afternoon sipping glass after glass of chilled chocolate milk, squeezing the life out of the chocolate syrup bottle in a little over a week, much to the dismay of my parents. And when they managed to wean me out of that habbit, I took to ‘eating’ Milo, not drinking it mind you, but I’d eat it straight up out of the jar! It wasn’t long before they realized chocolate and me were bonded for life, one way or another!
This sauce / syrup keeps well for about a month refrigerated. Just remember to use a clean dry spoon to take what you need and warm it up in the microwave before you drizzle away to a choco-licious oblivion!
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!
5 minute Vegan Chocolate Sauce
5 simple ingredients and 5 minutes are all you need to create this ‘creamy’, fudgy VEGAN Chocolate Sauce!!
Ingredients
- 1 c water
- 3/4 c sugar ( I used coconut sugar)
- 2/3 c unsweetened cocoa powder
- 1/4 tsp. salt
- 1/4 tsp. vanilla bean paste
Instructions
- Combine all the ingredients in a small saucepan with a whisk to ensure there are no lumps.
- Place over medium heat and bring to a slow boil. Once it reaches a thick, pourable consistency, remove from heat. Remember, the sauce will continue to thicken as it cools.
- You may use it warm, or refrigerate (for a month) until ready to use. Just warm it up in the microwave before pouring over brownies, cakes, ice-cream, milkshakes and just about anything else that warrants a dose of chocolate!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 134Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 99mgCarbohydrates: 30gFiber: 2gSugar: 25gProtein: 2g
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Isabelle Payne says
Just made this to go with my brownies. Delicious, thank you for the recipe!
Tina Dawson says
I am so glad you liked it!!!
sarah says
im curious how thick this sauce can get?I want to find a thick vegan choc sauce recipe as im hoping 2 make fake blood by adding red food colouring.
Tina Dawson says
It thickens quite a bit (pudding-like) with refrigeration, so you might not want to do that. Otherwise, it could be quite sticky and blood-like at room temperature. Just remember to boil the syrup until you get the stickiness you desire for blood.
sarah says
cheers
Tina Dawson says
Cheers!
Molly Kumar says
OMG, look at that luscious sauce and who’d say it’s vegan !!! It looks so yummy and easy to make Tina. I can already dream of so many things to add this to.
Tina Dawson says
Oh I’ve always had a batch in the fridge and it’s never failed me yet!
Simmy says
Wat is vanilla bean paste
Tina Dawson says
It’s the gooey contents of a vanilla bean – it’s the purest form of vanilla and more intense than extract. You can either scrape it from inside a vanilla bean, or just buy vanilla bean paste directly from stores. I buy Nielsen Massey (https://www.amazon.com/Nielsen-Massey-Vanillas-4-oz-Vanilla-Paste/dp/B002HQE11O) Vanilla Bean Paste. But you can also substitute with vanilla essence or vanilla extract.
Komal says
For how many days it cn be used???
Tina Dawson says
The last batch I made kept well refrigerated for more than a month. But I would recommend using it within 2 weeks. Use a dry spoon, and always keep it refrigerated.
Poorni says
Can I use normal sugar and vanilla essence instead of coconut sugar and vanilla bean paste?
Tina Dawson says
Of course Poorni!
Angela - Patisserie Makes Perfect says
This is such a simple recipe I am amazed that chocolate sauce can be made this easily without cream. I often don’t have cream in the house. I shall have to try this.
Tina Dawson says
That’s exactly the reason why I love this sauce – no cream and uses ingredients that we always have around the house!
Kristine says
Mmm! This chocolate sauce looks incredible! So rich and decadent; perfect for topping delicious treats! I can’t wait to try it!
Tina Dawson says
So true!
Jessica (Swanky Recipes) says
Big chocolate lover here. Can’t wait to share this recipe with my mom as she’ll love it just as much as me, yum!
Tina Dawson says
Thank you so much Jessica! I really hope she loves it as much as I did!
Tara says
Such a delicious chocolate sauce! I love how easy it is with only 5 ingredients. I also love your blue background in the photos. Beautiful.
Tina Dawson says
Thanks so much Tara! That background is one of my absolute favourites too!
Tracy | Baking Mischief says
Mmmm. This is exactly how I make chocolate syrup for hot chocolate, but I never considered using it by itself drizzling it over ice cream!! Can’t wait to try, and your pictures are absolutely gorgeous!
Tina Dawson says
Thanks so much Tracy!