Vegan chocolate sauce is super-easy to make. This version uses balsamic vinegar for a bit of tang and extra flavor. This post is sponsored by Pompeian.
Recently I went to a yoga retreat that serves primarily vegan food. I was surprised by how delicious everything was. I came back inspired to make more vegan dishes. This inspiration has fueled my sweet cooking as well as my savory cooking, which is how I ended up making this decadent vegan chocolate sauce.
Making It Vegan
The trick to making this chocolate sauce vegan is to use cocoa powder instead of chocolate. A lot of chocolate (although not all) has whey or milk ingredients added to it, making it no longer vegan. Pure cocoa powder, which you likely have on hand in your pantry, does not have these added ingredients.
The other trick to making this sauce is the balsamic vinegar, which is the main liquid used. It has a rich flavor but also acidity, which cuts the richness of the chocolate flavor a bit and adds a lot of depth.
I’m pretty sure you’re going to love this twist on chocolate sauce.
How to Make Delicious Vegan Chocolate Sauce:
Pour 3/4 cup of balsamic vinegar into a small sauce pan.
Add 2 tablespoons of brown sugar and stir.
Heat over medium-low stirring frequently until it reaches a boil. Reduce heat to a simmer and cook until sauce is thick and reduced to 1/3 of a cup, 8-12 minutes.
Add 2 tablespoons of cocoa powder.
Whisk until smooth.
Tip: This flat whisk is a great kitchen tool to have, it really helps get into the edges of your pan to fully mix while cooking.
Add a pinch of salt and taste it. Add another 1-2 tablespoons of brown sugar if you’d like the sauce to be sweeter. Here you can see how it’s thick and shiny.
Serve immediately or put into an airtight container and store in the fridge for up to a week.
This vegan chocolate sauce uses ingredients you probably have in the pantry and will be ready in minutes.
- 3/4 cups balsamic vinegar
- 2 –4 Tbsp. packed brown sugar
- 2 Tbsp. pure cocoa powder
- A pinch of salt
- Pour the vinegar into a small saucepan. Add 2 tablespoons of the brown sugar.
- Heat over medium-low stirring frequently until it reaches a boil. Reduce to a simmer and cook until thick and reduced to 1/3 of a cup, about 8-12 minutes.
- Whisk in the cocoa and salt. Taste. Add more brown sugar if desired.
Store in airtight container in the fridge for up to a week.
This post originally appeared in April 2018 and was revised and republished in April 2021.