7-Minute Vegan Chocolate Sauce 6.000

Deb Lindsey for The Washington Post

Feb 9, 2018

This is easy to make and chocolaty-rich.

Serve over ice cream or cake, or swirl into a blended non-dairy milkshake.

Make Ahead: The sauce can be refrigerated in a covered container for up to 2 weeks. It will thicken when chilled; stir in 1 to 3 tablespoons water or non-dairy milk to loosen the consistency.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes 3/4 to 1 cup

  • 1/2 cup plus 1 tablespoon water
  • 3 tablespoons maple syrup, or more as needed
  • 1/2 cup plus 1 tablespoon Dutch-processed cocoa powder, such as Hershey’s Special Dark, or more as needed
  • 2 tablespoons finely chopped vegan bittersweet or dark chocolate (may substitute cocoa butter)
  • Pinch sea salt, or more as needed
  • 1 teaspoon vanilla extract


Combine the water, maple syrup, cocoa powder, vegan chocolate and salt in a small saucepan over medium-high heat. Bring just to a boil, whisking to incorporate.

Reduce the heat to medium-low; cook for 5 minutes until thickened, whisking often. Remove from heat and stir in the vanilla extract.

Taste and adjust the flavor as needed, adding more maple syrup for sweetness or consistency; more salt for flavor balance; or more cocoa powder (the latter, by the teaspoon) for more intense chocolate flavor.

Use right away as a hot chocolate sauce, or cool and transfer to a lidded container and refrigerate, for up to 2 weeks.

Rate it

Recipe Source

Adapted from a recipe at MinimalistBaker.com.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.