There’s nothing like warm chocolate sauce on a scoop of your favorite ice cream! This vegan recipe is rich, delicious, and so chocolatey. Serve with ice cream, cake, or just eat it straight out of the jar with a spoon.
When you want to have a treat, there’s nothing better than delicious dairy free ice cream – except for maybe ice cream sundaes.
And if they’re made with amazing homemade vegan chocolate sauce? Sign me up!
Many of us with food allergies avoid ice cream parlors because of the hazards they contain. There’s such a huge risk from cross contamination.
You can still enjoy these kinds of desserts, even if you have multiple food allergies. You just have to get creative and make them yourself.
Ingredient Notes
- Non-Dairy Milk – I used unsweetened coconut milk, because it has a very neutral flavor. You can use any non-dairy milk that works for your dietary needs. If you use a milk that has a stronger taste, that will effect the taste of this chocolate sauce.
- Dairy Free Chocolate Chips – We like Enjoy Life Dark Chocolate Chips, and they are easy to find in most grocery stores.
- Unsweetened Cocoa Powder – Hershey brand cocoa powder works for us, but feel free to use any brand that you like.
Serving Suggestions
Serve this chocolate sauce with:
Storage
This makes a lot of chocolate sauce, so you can definitely save it and enjoy it throughout the week. Just store it in an airtight container in the refrigerator.
I’m not going to lie – my favorite way to eat this is after it’s been chilled. It has a delicious pudding like texture when it’s cold – I could eat it by the spoonful!
Disclosure: This post contains affiliate links.
Recipe
Homemade Vegan Chocolate Sauce.
Ingredients
- 1 ½ Tablespoons vegan buttery spread
- 1 ½ Tablespoons gluten free flour blend or regular flour, or cornstarch
- 1 ¼ cup non-dairy milk I used So Delicious Unsweetened Coconut Milk
- ¼ cup unsweetened cocoa powder
- ¼ cup organic cane sugar
- â…› teaspoon salt
- â…“ cup dairy free chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Melt the buttery spread in a heavy bottomed sauce pan. Add the gluten free flour and stir for a few minutes. Make sure to stir well to remove any lumps.
- Slowly drizzle in the non-dairy milk. Stir constantly until it starts to thicken.
- Add the cocoa, sugar, and salt, and whisk thoroughly. Keep stirring until it is the desired consistency. Don’t let it boil. If it starts to get too thick, drizzle in a little more non-dairy milk.
- Turn the heat down, and add the chocolate chips and vanilla extract. Stir until the chocolate chips are melted.
- If you have some lumps from the flour, you can use an immersion blender to blend this sauce until it's smooth.
Notes
Nutrition
This post was originally published in October 2013. It has been updated.
Katie
Delicious recipe!
Marina
This looks SO good! Any suggestions of subbing the sugar? Do you think maple syrup would work?
Kelly Roenicke
I haven”t tried that so I don’t know. If you try it, let me know if it works!
Vanessa @ VeganFamilyRecipes
Just found this vegan hot fudge recipe and I’m so glad I did. It look delicious and exactly what I am craving!
PS: I’m loving your blog. It’s really great :)
Heidi (hi-d)
Oh dear…so sorry about your Mother. Prayers for her and you. Hate burns! Been there done that with the iron. What’s up with that? Ugh!
Ice cream is definitely a doctor’s order for you my dear!
Take care,
Heidi
p.s. Thanks so much for stopping by recently and for your sweet comments. :)
Beth @ The Goad Abode
Yum! Hot fudge over ice cream is the best :)
bakerbynature
This hot fudge sauce looks like the most amazing thing EVER! A must try.
Lisa Howard
Chocolate and ice cream are ALWAYS in order. :-) Hope things start looking up!