Oat milk gives this easy, 4-ingredient vegan chocolate sauce a natural, creamy thickness with no added fat. Silky smooth and ready in minutes, with a decadent, fudgey chocolate flavor. Contains no nuts, oil, dairy, or refined sugar.Reprinted with permission from Sterling Publishing Co; recipe by Kimberly Lutz, 2020.Yield: the photos show a double batch, which makes about 1 ⅓ cups of sauce; as written here and in The Oat Milk Cookbook, the recipe makes about ⅔ cup.Kim says she likes to double the recipe and keep a small jar in the refrigerator for up to a week. I completely agree.
6tablespoonsmaple syrup - Note: 6 Tbsp is ¼ cup + 2 Tbsp; a double batch is ¾ cup.
6tablespoonsoat milk, homemade or store-bought - See Notes for homemade.
Instructions
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.)
Notes
How To Make Oat Milk
Combine 1 cup rolled oats 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 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 before using.
StorageStore leftover chocolate sauce in a lidded jar in the refrigerator for up to 1 week. It freezes beautifully and thaws quickly.NutritionNutrition information is an estimate and based on a ¼ cup serving.