Recipe: Vegan Chocolate Fudgey Sauce

So here we are over the holidays and I am CRAVING chocolate – – oh, and I’m sorry when I say “holidays” I mean Christmas day when EVERYTHING IS CLOSED and I have no chocolate. This is bad! Call out the National Guard, she’s gonna blow!!! Thankfully cooler heads prevailed and I started looking in my pantry…I (again) won’t post the recipes that totally failed, but I will post what finally resulted in what is now my FAVORITE chocolate fudgey sauce.

In the pan, what it loos like, done, sorry, not a great shot...


  • 1/4 cup cocoa powder (I use Ghirardelli unsweetened)
  • 4T Vegan brown sugar
  • 1 t of Vegan butter (Earth Balance – I use the Soy Garden)
  • 4 T and 1 t Vegan Soy creamer
  • 1/2 t pure vanilla extract


  • In a small pot – on medium heat – combine the cocoa powder and brown sugar. Whisk together until combined (this will be dry)
  • Add in the Soy creamer a tablespoon at a time, whisking as you go.
  • Once all is mixed together, add in the remaining teaspoon of Soy creamer and vanilla extract – combine
  • Continue whisking until you have all the elements combined and no lumps exist.
  • Add in the butter (for gloss) and whisk togehter

This yields about 1/2 cup of Chocolate Fudgey Sauce – but it is very easy to multiply, and does so simply by doubling or tripling. My one note of caution if you decide to double or triple: Don’t make so much that it will sit for more than 5 days or so, soy creamer still does bad like all other creamers :).

I keep mine in a glass container, shown below. It makes a great topping for ice cream, or added together with Soy Milk for some Vegan Hot Chocolate 🙂 Enjoy!

This is a small jar - and again a crappy photo :S...but this is what I make when I really feel the's really good cold. By itself, with a spoon.

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