Vegan Chocolate Sauce. Photo by Deb Lindsey for The Washington Post

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

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 to 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 processed cocoa powder

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.

Adapted from a recipe at