A quick and easy recipe for rich, dark and intense vegan chocolate sauce in 5 minutes with 2 ingredients in 1 pan. This will become your go to chocolate sauce for topping ice cream, drizzling over pancakes, using in shakes & hot chocolate as well as spooning directly from the jar! Vegan and gluten free!
Vegan Chocolate Sauce
Everyone needs a jar of this rich, dark and intense vegan chocolate sauce in their fridge. It is one of my staples – a sticky rich thick chocolate syrup that happens to be vegan and is also naturally gluten free. It also only uses two ingredients, is fat free and can be made in about 5 minutes in one pan. Win win win!
This is so easy to make that you will never need to buy a commercial chocolate syrup that can be full of additives and preservatives, as well as simply not tasting as good.
This recipe comes from my childhood and is adapted from Katie Stewart’s Complete Cookbook – Katie was the cookery writer for the London Times in the 1960’s and 70’s; her classic recipes making the best of the very different culinary landscape back then. Katie’s books were a staple in my mother’s kitchen, and have many much loved, and oft cooked recipes in them.
This super simple rich and intense chocolate sauce was a favourite: cocoa powder is whisked into a sugar syrup, simmered for a few minutes, left to get cold and thicken and then reheated. After a hearty casserole a spoonful of this over a bowl of vanilla ice cream provided a satisfying and low fuss end to a meal, with that wonderful contrast between hot chocolate sauce and freezing cold ice cream.
I’ve adapted the original recipe to make it cup measure friendly for anyone who does not have kitchen scales, and have tweaked the method so it is a true one step recipe. The original instructions calls for you to make a sugar syrup into which you then whisk the cocoa powder, but I find it far easier to mix and sieve the sugar and cocoa, getting rid of all the lumps, and then add the water. It’s a far easier and quicker route to a lump-free sauce.
Tips for making vegan chocolate sauce
Sift the cocoa and sugar together before adding the water, this way you should not have any lumps to remove.
To make a thicker sauce cook it for longer, but beware: it will thicken dramatically as it cools so don’t overdo it.
When simmering the sauce you need to stir constantly. Use a silicon spatula to scrape the sides and bottom of the pan.
How do I use vegan chocolate sauce?
There are so many ways to serve the vegan chocolate sauce – we use it
- In hot chocolate, where it dissolves easily and mixes evenly
- In milk shakes
- As a sauce for profiteroles
- Heated and poured over ice cream
- As a drizzle for cheesecake
- Dip these Vegan Oat Cookies or these Snickerdoodles in it
How do I store vegan chocolate sauce?
Store in a jar in the fridge – I’ve never kept it for more than 10 days before it all gets used. It will freeze, but again I’ve never had the need to.
How do I make healthy vegan chocolate sauce?
There is no denying that this vegan chocolate sauce contains sugar and should be consumed in moderation. You could try a version using agave syrup – which has a lower GI than using table sugar – but just because it is not table sugar, it does not necessarily mean it is healthy! Many agaves are highly processed and have high levels of fructose, similar to HFCS, which can increase insulin resistance. Coupled with the air miles and plastic packaging I’d prefer to use sugar made from locally grown sugar beet, which comes packaged in paper, and consume this in moderation.
2 Ingredient Vegan Chocolate Sauce
- 150 g (0.75 cups) sugar
- 55 g (0.66 cups) cocoa
- 120 ml (0.5 cups) water
- Place the sugar into a medium pan, sift or stir the cocoa making sure you get rid of any lumps.
- Add the water and stir well.
- Gently heat over a medium heat to a gentle boil, stirring all the time until well mixed and starting to thicken, this will take about 5 minutes.
- Allow to cool then transfer to a jar and once cold seal and keep in the fridge.
- Sift the cocoa and sugar together before adding the water, this way you should not have any lumps to remove.
- To make a thicker sauce cook it for longer, it will thicken dramatically as it cools so don't over cook it.
- When simmering the sauce you need to stir constantly, using a silicon spatula to scrape the sides and bottom of the pan.
- Adapted from Katie Stewart's The Complete Cookbook
- This recipe is 2 Weight Watchers Smart Points per portion.