Oat milk gives this healthy vegan chocolate sauce a natural creaminess with no added fat. It's silky smooth, made with 4 ingredients, and has a decadent hot fudge flavor you'll want to drizzle on everything! Contains no nuts, oil, dairy, gluten, or refined sugar.
Truth? This chocolate sauce is blowing my mind. It is every bit as rich and delicious as it looks in the photos, yet it's made with just 4 wholesome ingredients. I honestly didn't know it was so easy to make such an epic and versatile chocolate syrup!
This recipe comes to us courtesy of author Kim Lutz and her latest work The Oat Milk Cookbook. Big thanks to Kim and Sterling Publishing for allowing me to review the book and share a recipe with you.
If you've visited my blog before you may be familiar with my obsession with oats, from this popular Vanilla-Maple Oat Ice Cream to blending oatmeal into pecan pie filling to using oat flour in baked goods like Banana Bread and Apple Cinnamon Scones. Oats are a total superstar in the vegan kitchen.
The Oat Milk Cookbook highlights this as well. It features more than 100 delicious, dairy-free recipes that prove the versatility of oat milk for everything from cheesy sauces and soups to coffee drinks and desserts.
I love that the first chapter includes information about the benefits of oat milk over dairy, such as the health, environmental, and animal cruelty issues. Kim also gives great tips about kitchen tools you'll need to make many of the recipes.
I've already marked SO many pages throughout the book. Here are a few recipes I can't wait to try:
- Frozen Pineapple Iced Tea
- Holiday Spiced Coffee
- Almond Butter Snack Cake
- Pull-Apart Olive Oil Bread
- Smoky Cheddar Drop Biscuits
- Red Lentil Dip
- Enchilada-Inspired Casserole
- Cauliflower Oat Cream
- S'mores Cookies
And check out this gorgeous Oat Milk Sandwich Bread that Sarah of Bad to the Bowl made and shared.
See the Notes section of the recipe to learn how to make oat milk. Don't be intimidated! I promise it's easier than you might think.
How to Make Vegan Chocolate Sauce
The pure, simple genius of this chocolate sauce is why I chose it over all the other recipes in the book as the one I wanted to share. I mean, look at it! How can you not want to keep a jar of this heavenly sauce in the fridge at all times?!?! And when chilled it's like a fudge spread. This recipe has instantly become my go-to chocolate sauce.
To make it all you need is a small saucepan, a whisk, about 10 minutes, and these 4 ingredients:
- Cocoa powder
- Vanilla extract
- Maple syrup
- Oat milk (see the Notes section of the recipe for instructions on making your own)
Just stir everything together in the pan. Simmer for about 2 minutes, and you'll see the natural starch of the oat milk beginning to thicken and get ultra creamy. And that's it!
Serve the sauce warm or room temperature. And here's a little perk you might enjoy versus sauces that are made with added saturated fats.... this one doesn't harden as it cools. In fact, it's fantastic straight out of the fridge the next day! The consistency becomes more like a caramel sauce but with the flavor of deep, dark chocolate pudding. It's ridiculous.
Also, feel free to add a pinch of salt to the pot. Next time I might try it with a bit of smoked sea salt.
Pair this healthy vegan chocolate sauce with:
Oat Milk Ice cream
Banana Nice Cream
Slices of fresh apple, pear, or banana
Chunks of frozen banana (yes, please!)
And make hot chocolate and creamy vegan cocktails with it!
During the week when you (or the kids) want a quick snack, pull the jar of sauce from the fridge and spread some on one half of a peanut butter-banana sandwich. #heaven
Grab a copy of The Oat Milk Cookbook, and be sure to let us know in the comments below what you think about this chocolate sauce (and what you're serving it with).
Vegan Chocolate Sauce (Oil-Free; Oat Milk)
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- 6 tablespoons maple syrup - Note: 6 Tbsp = ¼ cup + 2 Tbsp; a double batch = ¾ cup.
- 6 tablespoons oat milk - See Notes for homemade.
- In a small sauce pan stir together the cocoa powder, vanilla, maple syrup, and oat milk.
- Simmer the mixture over low heat for 2 minutes, until thick and creamy.
- Serve chocolate sauce warm or at room temperature. (It's delicious both ways.)
How To Make Oat Milk
- Soak 1 cup rolled oats for about 30 minutes.
- After soaking the oats, drain and combine with 4 cups of water in a blender. In my Vitamix I like to blend on high for no more than 30 seconds to avoid overly slimy oat milk. Depending on your blender I recommend experimenting with this to find the perfect blend time.
- Strain the oat milk through several layers of cheesecloth or a nut milk bag.
- Store oat milk in a lidded glass jar in the refrigerator for up to 3 days. Always shake oat milk before using.
StorageStore leftover sauce in a lidded jar in the refrigerator for up to 1 week. I haven't tried freezing the chocolate sauce but have a feeling freezing it in ice cube tray could be a fun way to add quick chocolate flavor to smoothies or cocktails!
NutritionNutrition information is an estimate and based on a ¼ cup serving.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com. For the most accurate nutrition information we recommend calculating it yourself to reflect the specific ingredients used in your dish.