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Easy Vegan Chocolate Sauce

  • Author: Liz Madsen
  • Total Time: 5 minutes
  • Yield: 2 ¼ cups 1x
  • Diet: Vegan


Decadent and ridiculously easy, this rich Vegan Chocolate Sauce is the perfect topping for ice cream and cakes or even as dip for fruit.


Units Scale
  • 13.5 oz can coconut milk (see note 1)
  • 1/3 cup cocoa powder or chocolate chips OR BOTH (see note 2)
  • 1 cup organic cane sugar (or sub coconut sugar) (see note 3)
  • 1/4 teaspoon sea salt
  • 2 tablespoons arrowroot powder or cornstarch
  • 1/4 cup non-dairy milk of choice


  1. Make the chocolate sauce: To a small nonstick saucepan, add the canned coconut milk, cocoa powder and/or chocolate chips, sugar, and salt (and espresso powder, if using). Heat over medium heat and whisk frequently until the sugar has dissolved, about 2-3 minutes.
  2. Using chocolate chips? If melting chocolate chips instead of using cocoa powder, add them to the pan and melt them with the coconut milk and stir until completely melted. Then add the sugar and salt.
  3. Thicken the mixture: Mix the arrowroot powder or cornstarch with the non-dairy milk until it dissolves, then add it to the pot. Whisk until incorporated, then cook for about 3-6 minutes, stirring frequently until the mixture has thickened.
  4. Let cool: Pour into a jar and let cool for 15-20 minutes before using or storing.
  5. Store: Refrigerate the mixture in an airtight container for up to a week.
  6. Too thick? If the mixture thickens too much in the fridge, mix in a bit of non-dairy milk and shake or whisk until loosened. Heat can also help this process.


  • Note 1: This is pretty important to the recipe, as it makes the sauce creamy and luscious. “Lite” canned coconut milk will also work. Can’t have coconut? Use any carton of non-dairy milk with a smidge more thickener. You could always add a bit of neutral oil to make it a bit richer.
  • Note 2: This recipe tastes plenty good with either option! Cocoa powder is cheap and easy to use, but the chocolate chips make this vegan chocolate sauce much more decadent, so you choose. For an extra rich and thick sauce, use both! An equal amount of cocoa powder and chocolate chips (I’d do ⅓ cup of each!) is really delicious in this sauce. If you want to REALLY punch up the chocolate flavor, add a half teaspoon of espresso powder.
  • Note 3: You’ll need some kind of sweetener, so use your preferred option here. I used organic cane sugar (organic because some cane sugars are filtered through animal bone char) for simplicity, but if you want this to be refined sugar-free you could use pure maple syrup, coconut sugar, or date syrup instead.
  • Cook Time: 5 minutes
  • Category: Ingredient, Sauce
  • Method: Stove top
  • Cuisine: American

Keywords: Vegan, Oil-Free, Nut-Free, Soy-Free, Can Be Refined Sugar-Free