I am a chocolate fanatic, and this chocolate sauce has inspired so many of my desserts; you can even use it to make hot chocolate or put a scoop in your coffee for a homemade mocha! It is quick, easy and delicious.
The Best Vegan Chocolate Sauce
- ¾ cups vegan semi-sweet chocolate chips (I like Lily’s Dark Chocolate Chips or Enjoy Life Dark Chocolate Morsels)
- 4 tablespoons vegan butter (I use Earth Balance or Smart Balance)
- ⅔ cup pure maple syrup
- ⅔ cup evaporated coconut milk (I used Nature’s Charm Evaporated Coconut Milk; I got it from Fresh Thyme, but you can get it on Amazon too)
Directions
- Melt vegan butter over medium low heat in a saucepan.
- Add vegan chocolate chips and stir until incorporated and smooth.
- Add pure maple syrup and slowly add evaporated coconut milk.
- Bring to a boil and stir frequently; reduce heat to low and cook for approximately 8 minutes.
- Continue to stir while it bubbles.
- Remove from heat, and store in a glass jar for several weeks in the refrigerator.
I used this chocolate sauce to create a Dairy and Gluten-Free Banana Chocolate Boston Creme Cake, Dulce De Leche Chocolate Cashew Pie (Vegan & Gluten-Free) and a Chocolate Dulce De Leche Hot Fudge Cake! Yummy!!!
FYI – If you refrigerate this is, it will be a thick spreadable chocolate – similar to a “Nutella” texture. However, it quickly returns it to a liquid form in the microwave.
