This Vegan Chocolate Sauce is a quick and easy recipe that you can stir together in minutes. I love serving it over banana ice cream for a healthier dessert! All you need is 3 ingredients to make it.
Vegan Chocolate Sauce Ingredients
This easy chocolate sauce can be stirred together in minutes, in just one bowl, without heating it up on the stove. All you need is:
- Almond Butter
- Cacao Powder
- Maple Syrup
The almond butter gives this sauce a creamy texture, and it has a neutral flavor when you mix it with cacao powder. If you would prefer to use something else as the base, you can use sunflower butter or peanut butter, instead.
I recommend using a nut or seed butter with no added oil or sugar for best results, and keep in mind that substitutions will change the flavor of the chocolate sauce slightly.
How to Make Vegan Chocolate Sauce
This recipe couldn’t be easier! In a small bowl you’ll stir together the almond butter, cacao powder, and maple syrup, along with a pinch of salt and 1 tablespoon of water. (Use freshly boiled water if you want a “hot fudge” to use right away.)
I like to use a small whisk to help the mixture come together faster. At this point you can taste the sauce and see if you want a sweeter result (in that case, add more syrup) or a darker chocolate flavor (add more cacao powder).
If the sauce tastes perfect but you want it more pourable, add more water, just one tablespoon at a time, and stir until the consistency is to your liking. Make sure the water is fully incorporated before adding more, as you don’t want the sauce to get too runny.
Vegan Chocolate Sauce Tutorial (1-Minute Video):
This vegan chocolate sauce is quick & easy to prepare, and is perfect over your favorite dairy-free ice cream and desserts.
In a small bowl, combine the almond butter, cacao powder, 2 tablespoons of maple syrup, a pinch of salt, and 1 tablespoon of water. Use a whisk to stir well.
Taste the mixture, and if you want it sweeter, add 1 more tablespoon of maple syrup. If you don't need the added sweetness, add 1 tablespoon of water instead. Whisk again, until a silky smooth chocolate sauce is created. Add more water if you need to thin it out any further.
Serve this sauce right away over your favorite ice cream or dessert. Leftovers can be stored in the fridge for up to 5 days, but it will thicken when chilled, so you might need to thin it out with more water before serving it again.
Vegan Chocolate Sauce Nutrition (per tablespoon): Calories: 83, Fat: 5g, Carbohydrates: 10g, Fiber: 2g, Protein: 2g
This recipe is easily adaptable to use what you have on hand. Feel free to use peanut butter, sunflower seed butter, or even coconut butter as the base! (Coconut butter will harden when it touches something cold, so make sure your maple syrup is at room temperature in that case, and that you use very hot water to stir it together.)
If you try this recipe, please leave a comment below letting me know what you think! I’d love to hear about any substitutions or modifications you try, too. We can all benefit from hearing about your experience!
Reader Feedback: What’s your favorite ice cream topping? My Peanut Butter “Magic Shell” recipe is also a hit over ice cream!