Plant-Based Chocolate Sauce
Rich, chocolaty, and delicious, this smooth Plant-Based Chocolate Sauce requires only 3 ingredients to make an amazing sauce with no refined sugar but plenty of chocolate flavor. You'll love this easy and healthy vegan chocolate sauce that only takes 2 minutes to mix up with pantry friendly ingredients. Perfect for dipping fruit, pouring on nice cream, and more.
Equipment
- 1 Small Whisk or a fork can work in a pinch
Ingredients
- ¼ cup cocoa powder, or cacao powder, but see notes for info
- ¼ cup date powder, also known as date powder, see notes for substitutions
- ½ cup unsweetened soy milk, or any unsweetened unflavored non-dairy milk
Instructions
- Mix the sauce ingredients: Add the cocoa, date powder, and milk to a bowl or measuring cup. Use a whisk or a fork to mix thoroughly until the chocolate sauce is smooth. Add any additional flavorings and mix again.
- Troubleshooting: If the sauce is too thick, add a small splash of milk and mix. Repeat until you've reached your desired consistency. If the sauce is not sweet enough, add a pinch more sweetener and mix. If the sauce is too sweet, and both a pinch more cocoa powder and a small splash of milk and mix.
- Serving: Serve immediately with fruit, nice cream, or whatever you like!
- Storage: Store in an airtight container like a jar in the refrigerator for up to 5 days. You can make more or less according to how much you need. To be honest, I actually just make 1/4 of the recipe and eat it all.
Notes
- Cocoa Powder: If you'd prefer to use cacao powder, which is generally considered to have more minerals and antioxidants, then you definitely can. Just keep in mind that cacao tends to be a little more bitter in flavor, so you may need more sweetener.
- Date Powder: If you don't have date powder, you may use any other sweetener such as pure maple syrup, date syrup (or homemade date paste), or whatever you have on hand. Any liquid sweeteners may change the consistency of the sauce, so you may need less soy milk. Keep in mind that granulated sugars may keep your plant-based chocolate sauce from being completely smooth, but if you heat the mixture in a small pot over low heat and stir occasionally for about 10 minutes, it should become smooth.
- Unsweetened Soy Milk: I almost exclusively use soy milk in my kitchen and I only use the kind that comes in a shelf stable carton. This is because I can find organic non-GMO soy milk that's literally made from just organic soybeans and water. You can use any plant-based milk you have on hand. Keep in mind that non-dairy milks in the refrigerated section of the grocery store tend to have a higher water content so your sauce may be slightly less creamy.
Nutrition
Serving: 0.25cupCalories: 50kcal
Tried this recipe?Let us know how it was!