How To Make Raw Chocolate Sauce

In my healthy vegan and plant-based recipe, I'll show you How to Make Raw Vegan Chocolate Sauce using only 3 clean, real food ingredients. It's ready in less than 5 minutes and can be enjoyed on top of vegan desserts like ice cream granola bars, cheesecakes, energy balls and more! 

Here's Why This Recipe Works

My top 3 favorite reasons:

1. Ready in Under 5 Minutes - No Cooking or Pot Needed!
2. A Versatile Plant-Based Staple Recipe
3. Made With Only 3 Clean, Real Food Ingredients 

Ready In Under 5 Minutes

Once you see how easy it is to make a clean chocolate sauce, you'll want to keep a batch on hand at all times!

This recipe needs only one bowl and 5 minutes of your time to make a batch for all your plant-based desserts.

Simply add all the ingredients together in a mixing bowl and stir until it's smooth! 

A Versatile Plant-Based Staple Recipe

This is my go-to vegan chocolate sauce recipe, and I use it for so many desserts.

Some of my favorite ways to use it are:

1. Gluten-Free Vegan No-Bake Pumpkin Pie
2. Gluten-Free Vegan Raw Hemp Seed Bars with Cacao Drizzle
3. Gluten-Free Vegan Cacao Drizzle Holiday Popcorn
4. Gluten-Free Vegan No-Bake Pecan Pie Bars
5. Gluten-Free Vegan Banana Split Mousse

It's easy to make in advance and stores well either in your pantry or in the refrigerator so you'll always have some ready at a moment's notice!

Made With Only 3 Clean, Real Food Ingredients

Chocolate sauce is the perfect addition to so many vegan desserts, but store-bought chocolate syrup can contain a long list of unhealthy ingredients like these:

S.A.D. (Standard American Diet) Hershey's Chocolate Syrup Ingredients: High Fructose Corn Syrup, Corn Syrup, Water, Cocoa, Sugar, Contains 2% or Less of Potassium Sorbate (Preservative), Salt, Mono- and Diglycerides, Xanthan Gum, Polysorbate 60, Vanillin, Artificial Flavor.

You don't have to settle for a highly processed chocolate syrup made with GMO ingredients, refined white sugar, high fructose corn syrup, preservatives, and artificial flavors when you can make homemade chocolate syrup.

My easy recipe needs only 3 real food ingredients such as raw cacao powder, maple syrup, and coconut oil.

This healthy plant-based chocolate sauce is raw, vegan, gluten-free, dairy-free, soy-free, nut-free, paleo-friendly, keto-friendly (with sweetener substitution) and contains no refined sugar!

Ingredients

Here are the clean, real food ingredients I used to make this recipe. Try to use organic if possible.

• Cacao Powder
• Maple Syrup
• Coconut Oil

That's it!

How To Make This Recipe: Step-By-Step Instructions

Here's how to make this recipe and I'll show you how with step-by-step instructions below.

Step 1: Gather the Ingredients + Melt the Coconut Oil:

Firstly, after you gather the ingredients, you'll need to melt the coconut oil before making the recipe.

The coconut oil should be "liquid" or "melted" and have the appearance and consistency of water.

I melt my coconut oil either in a small saucepan on the stovetop on the lowest heat or place it in a bowl inside another bowl of hot water.

Step 2: Mix the Ingredients Together:

Secondly, add the three ingredients together and stir until it's well combined.

It should have a smooth consistency and a shiny appearance.

Step 4: Store the Chocolate Sauce:

Lastly, you can make the chocolate sauce in advance and store it so it will be ready at a moment's notice, or store any leftovers.

Store it in an air-free BPA-free container (I like to use a small glass mason jar) in either the pantry, cabinet or refrigerator.

If you store it in the refrigerator, you'll need to let the coconut oil liquefy again before using it. Just run the container under warm water and then stir before using it.

Frequently Asked Questions:

Karielyn's Expert Tips + Ingredient Substitutions to Make Vegan Chocolate Sauce:

Here are some expert tips to make this recipe perfectly:

Coconut Oil. If you don't care for the taste or smell of coconut oil, you can use organic unrefined coconut oil which has zero coconut taste or smell.

Maple Syrup. You can substitute with your favorite liquid sweetener.

• Lectin-Free: substitute with organic date nectar
• Keto: substitute with a sugar-free liquid sweetener

Raw Cacao. I only use organic 100% raw cacao, but you can also use regular cocoa powder if you prefer.

Storage. If you aren't familiar with using coconut oil, it's helpful to understand how to handle it depending on its consistency.

• Liquid State: When coconut oil is heated over 75 degrees, it becomes a liquid. This would be ideal when using it as a "drizzle" or to dip a cookie or bar in. 
• Solid State: When coconut oil is frozen (in the freezer) or chilled (in the refrigerator), it becomes a solid. This would be ideal when using it as a chocolate topping over energy balls or a layer on a no-bake dessert.

More Healthy Vegan Chocolate Recipes

• Chocolate Fudge Tarts
• Chocolate Avocado Frosting
• Chocolate Covered Strawberry Truffles
• or my Real Food Vegan™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!