This vegan chocolate sauce is so simple to make. If you eat dairy you can also make it with dairy products.
I’ve made this recipe for chocolate sauce for many moons.
It was something that mum used to make for me when I was a kid.
And when I was at University I’d make it when I needed a chocolate fix.
For some reason, in recent years, I’ve forgotten about it.
However, in a cookery demo that I did last night, I was making gluten free choux pastry.
You can find the recipe for that in my pastry ebook here.
It occurred to me that profiteroles would probably go down well with the audience and so the sauce was resurrected.
It is so simple to make with ingredients that you’re sure to have in your cupboards.
If you eat dairy you could make this with butter and cows milk in place of the margarine and almond milk.
It’s perfect for pancakes and with pancake day around the corner what better way to use it?
You could drizzle it on any one of my pancake recipes:
Alternatively you could pour over ice cream, drizzle on banana or pear or eat it from the jar (I won’t judge you)!
Whatever you do with it, keep a jar in the fridge for ’emergencies’. You’ll thank me for it…
Pin my recipe for vegan chocolate sauce:
Vegan Chocolate Sauce
Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Soya-Free, Refined Sugar-Free
- 40 g cocoa powder
- 40 g coconut sugar I use Coconut Merchant
- 20 g margarine (or butter if you tolerate it)
- Almond milk (or dairy if you tolerate it)
- Put the cocoa, sugar and butter in a saucepan with a little milk and heat gently until the butter melts
Add as much milk as you require to get the consistency of sauce you want, stirring well until it boils. It will thicken when cold
- Transfer to a clean jar if not using right away and store in the fridge for up to 3 weeks
Nutrition data is for guidance only.
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