Easy Vegan Chocolate Sauce - 3 Ingredients!

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Rich, creamy, and dairy-free! This vegan chocolate sauce is perfect for drizzling, dipping, and glazing. Made with just 3 ingredients, it’s quick, easy, and absolutely irresistible.

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Who doesn’t love a luscious, velvety chocolate sauce? This super easy vegan chocolate sauce can be drizzled, dipped, or poured over just about anything! Drizzling on pancakes or cheesecake, pouring over ice cream, dipping strawberries into it, or using it as a cake glaze, this recipe is a perfect addition to your dessert repertoire. And it’s so easy and simple that you only need 3 ingredients, it only takes about 5 mins to make, and is here to satisfy all your chocolate cravings, while being completely dairy-free and plant-based as always.

Recipe overview – why you’ll love this vegan chocolate sauce recipe

Level: Easy
Taste: Rich chocolate
Texture: Silky smooth

Diet: Plant-based, dairy-free, eggless, nut-free, gluten-free
Time: 5 mins
Occasion: Dessert, Christmas, Thanksgiving, Valentine’s Day

Main ingredients and substitutions

I am a huge fan of easy recipes, and I wanted to make this chocolate sauce as simple as possible while making it rich and delicious. This recipe keeps it super simple, yet delivers maximum flavour with only a handful of ingredients!

*Use room temperature ingredients unless otherwise instructed.

Vegan dark chocolate chips: These are the star of this recipe. I recommend using high-quality vegan chocolate chips for the richest flavour. If you prefer an intense chocolate taste, go for 70% or higher cacao content. You can use vegan milk chocolate chips too if you want to make a sweeter sauce!

Soy milk: I used soy milk, it helps create the perfect pourable consistency. Almond or oat milk can also work too.

Soy cream: Soy cream adds a rich and silky texture to the sauce so I added some to the sauce. Use any other plant-based cream if you prefer – oat cream or coconut cream would be a good substitution.

Dark brown sugar(optional): This is optional, but I added a tablespoon of dark brown sugar for a touch of sweetness in the chocolate sauce. It does enhance the depth of flavour with its molasses-like sweetness. If you prefer, coconut sugar, date sugar, maple syrup, or just regular white sugar can be used too.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Small whisk or spatula: Use a small whisk or spatula to ensure the chocolate sauce is smooth and free of lumps.

Bain-marie/double-boiler: I just used 2 heat-proof bowls but bain-marie or double-boiler would come in handy to melt the chocolate if you have one. If you don’t have bowls or bain-marie, you can make this sauce in the microwave too!

Glass jar or container: Store your chocolate sauce in a heatproof, airtight container like a glass jar to keep it fresh.

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make simple vegan chocolate sauce

There are 3 methods to make this easy chocolate sauce and it’s so simple there’s essentially only 1 step for this recipe. Let’s get started!

Bain-marie/double boiler method

Add the chocolate chips, soy milk, soy cream, and dark sugar to the bain-marie/double boiler. Stir the mixture with a small silicone spatula or a whisk until the chocolate chips are melted and everything is well combined.

Remove the pot with the sauce from the hot water pot and cool it down to room temperature. Once cooled down, pour it into a jar or airtight container.

Saucepan method

In a small saucepan, combine the soy milk and soy cream. Heat the mixture over low-medium heat until it’s warm but not boiling. Stir occasionally to prevent it from sticking to the bottom. Once the mixture is warm, remove the saucepan from the heat, add the dark chocolate chips and brown sugar, and stir gently until everything is well combined. Cool it down to room temperature and pour it into a jar or airtight container.

Microwave method

Add all the ingredients to a heat-proof, microwave-safe bowl and microwave for 30 seconds. Check the temperature and if it’s not warm yet, microwave longer with 10-second intervals, checking each time to ensure it doesn’t heat up too much. Remove from the microwave and stir gently with a small silicone spatula or whisk until smooth and velvety. Cool it down to room temperature and pour it into a jar or airtight container.

Serving tips and ideas

This chocolate sauce is quite versatile, you can use it for really anything but here’s some ideas.

A classic use of chocolate sauce – drizzle this vegan chocolate sauce over pancakes, waffles, or crepes for an indulgent breakfast treat!
Use it as a dip for fresh fruits like strawberries, bananas, or apple slices. I love the chocolate and banana combination!
Pour it over vegan vanilla ice cream. Simple, yet so delicious.
Glaze any cakes, brownies, or cupcakes with this rich chocolate sauce for a professional-looking finish!
Stir a spoonful into your morning coffee to make a mocha latte or hot chocolate for an even richer chocolatey flavour!
Who doesn’t like dessert for breakfast? Swirl it into oatmeal, porridge, or overnight oats for a decadent breakfast. Just yummy!

Expert tips and tricks

Handle chocolate with low heat

When handling chocolates, always melt the chocolate over low heat to avoid burning or seizing. High heat can degrade the texture and taste of the chocolate sauce, especially if you are using the saucepan method, you don’t want lumpy chocolate sauce with a burnt taste. Patience is key for a silky-smooth sauce.

Stir gently, very gently

When combining the ingredients, avoid vigorous stirring like when you are whipping cream, as it can create air bubbles and disrupt the silky texture of the chocolate sauce. Use a slow, steady motion with a whisk or spatula to ensure everything blends smoothly, it will result in a glossy, velvety finish. Again, patience is key!

Taste as you go

Depending on your chocolate, personal preference, or the recipe you are pairing with the sauce, you can adjust the sweetness by adding more or less dark brown sugar.

Adjust thickness

It’s easy to adjust the thickness of the sauce to your liking! If the sauce is too thick for your liking, add an extra splash of soy milk and stir until you reach your desired consistency. If you want it to be even thicker like ganache, use a little less soy milk. Easy!

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

Add a drop of peppermint extract for a refreshing mint chocolate twist! Chocolate mint is definitely one of my favourite chocolate flavours.
Stir in a pinch of cinnamon for a warm and cosy chocolate sauce. It’s perfect for pumpkin recipes!
Mix in 1-2 teaspoons of instant espresso powder to make mocha chocolate sauce, it enhances the chocolate flavour!
Blend in a tablespoon of nut butter! My favourite is hazelnut but almond butter, peanut butter, or cashew butter also give a lovely nutty undertone.
Add 1 teaspoon of orange zest for a zesty, citrusy flavour.

How to store

Room temperature: You can keep this chocolate sauce at room temperature for up to 1 day in an airtight container, provided it’s not warm inside the room. Ensure it’s not in a warm or humid environment to avoid spoiling.

Refrigerator: Keep the chocolate sauce in the fridge in a sealed jar or airtight container. It will stay fresh for up to 2-3 days. The sauce will thicken in the fridge a little as the chocolate hardens, so reheat it gently on the stovetop or in the microwave with a splash of soy milk to bring it back to its original consistency.

Reheating Tips: Always reheat the sauce over low heat or in short bursts in the microwave, stirring often to maintain the smooth texture. Add more soy milk if needed to adjust the consistency.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Can I use other types of plant-based milk?

Yes! Almond, oat, or coconut milk works just as well, but soy milk provides the creamiest texture.

Why is my chocolate sauce lumpy?

Lumpy chocolate sauce is likely a result of the chocolate being melted over high heat. Always use low heat and stir gently and continuously to ensure a smooth and silky texture.

Can I make this sugar-free?

Absolutely! Replace the dark brown sugar with a sugar-free sweetener like erythritol or stevia for a sugar-free version. Or, omit sugar completely and use sugar-free vegan chocolate chips.

How can I make the sauce thicker?

For a thicker consistency, reduce the amount of soy milk slightly or let the sauce simmer a bit longer over low heat to thicken naturally. Ultimately, you can increase the amount of the chocolate chips slightly as well.

Can I use this sauce for frosting cakes?

This sauce is more suited for drizzling or glazing, but you can thicken it like I just suggested above and make it like ganache if you want to use it as a frosting.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

Want more recipes like this?

Try my other delicious chocolate and sauce recipes you might enjoy!

Visit the chocolate recipe page and recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

Recipe Card