Vegan Chocolate Syrup

This rich vegan chocolate syrup recipe is better than anything you can buy at the stores! It has only 6 ingredients and it’s ready in minutes, which means you’ll love making your own homemade vegan chocolate sauce to serve over vegan chocolate ice cream, chocolate waffles, or even slices of this vegan strawberry pie.

A hand holds a spoon over a bowl of vegan chocolate syrup. There's a bowl of vegan ice cream behind it.

I love drizzling dairy-free chocolate syrup over just about everything, including my favorite banana nice cream. I once thought it was an indulgence, but it’s so easy to make at home, so I keep it around all the time. Besides, I store mine in glass jars, meaning it’s one less throw-away plastic bottle to buy.

Why This Recipe is a Winner

  • Simple cocoa powder adds lots of chocolate flavor to this syrup
  • Vegan butter is the secret ingredient for adding flavor and richness
  • Minimal sugar adds just enough sweetness but still allowing the rich flavors of the chocolate to shine through
  • Vegan chocolate sauce with cocoa powder is so easy to make and inexpensive, too.

What You Need

Ingredients are on a white counter. the labels read, "vanilla, water, sugar, cocoa powder, salt, and vegan butter."

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Cocoa Powder — You’ll need either natural or Dutch-process unsweetened cocoa powder.
  • Sugar — I typically use granulated sugar, but you can substitute coconut sugar.
  • Water — If your water has flavor to it, I recommend using filtered water.
  • Butter — Any dairy-free butter or margarine will work.
  • Vanilla Extract
  • Salt

How to Make This Recipe

  1. Combine the cocoa powder and sugar in a saucepan over medium heat. Add the water and stir until combined.
    Water is being poured into a saucepan with cocoa powder.
  2. Add vegan butter and stir until it’s all melted.
  3. Remove from heat and add vanilla extract and a pinch of salt.

Marly’s Tips

This vegan chocolate sauce recipe is thin when it comes off the stovetop. It will thicken as it cools.

A close-up of a spoon of chocolate sauce drizzling it into a bowl with more of it.

Frequently-Asked Questions

Can I make it sweeter?

Taste the syrup while it’s still warm and if you’d like it sweeter, add a tablespoon or two of additional sugar. Then stir it over the heat until the sugar dissolves.

What chocolate syrup is vegan?

Hershey’s chocolate syrup is vegan, however, the ingredients include high fructose corn syrup and it comes in a single-use plastic container. You can avoid both of these issues by making your own.

Serving Suggestions

Drizzle vegan chocolate sauce over slices of raw cheesecake, or any of your favorite desserts, such as shakes, and smoothies. Here are some favorites:

You can also use it to make vegan chocolate milk by combining it with cashew milk or pecan milk.

Storage Tips

Store chocolate syrup in a lidded glass jar (like a mason jar) and keep it refrigerated. It will keep for up to 3 weeks in the fridge. It will thicken as it chills so bring it to room temperature and then heat it in the microwave until it thins out.

A glass bowl has ice cream with chocolate syrup over the top and the bowl behind it has a spoon in it.

Vegan Chocolate Recipes

That’s it for this vegan chocolate syrup recipe. Enjoy!

a spoon of chocolate sauce drizzling over vanilla ice cream in a dessert bowl

Vegan Chocolate Syrup

Vegan chocolatey syrup.
5 from 3 votes
Course: Dessert
Cuisine: American
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Servings: 20
Calories: 45kcal



  • Combine the cocoa powder and sugar in a saucepan over medium heat. Add the water and stir until combined.
  • Add vegan butter and stir until it's all melted.
  • Remove from heat and add vanilla extract and a pinch of salt.

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Store the syrup in a lidded glass container in the fridge for up to 3 weeks. 
This chocolate sauce is very thin when comes off of the stovetop. It will thicken as it cools. 
Calories: 45kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 66mg | Fiber: 1g | Sugar: 7g | Vitamin A: 53IU | Calcium: 6mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

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