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Dairy Free Chocolate Sauce

Prep Time2 mins
Cook Time5 mins
Author: Linda Spatig


  • Saucepan
  • Whisk


  • ½ cup cocoa powder
  • 1 cup sugar
  • ½ tsp salt
  • 2 TBSP oat or coconut milk*
  • ¼ cup coconut cream** thick creamy portion from canned coconut milk or cream
  • cup coconut oil***


  • In a small saucepan mix together the cocoa powder, sugar and salt. Add in the milk, coconut cream, and coconut oil. Place on the stove over low-medium heat. It will be a lumpy dry mixture at this point.
  • As the sugar starts to melt it will combine with the other ingredients and form a sauce. While it’s cooking, stir it occasionally. Continue cooking until it forms a nice thick sauce and starts to boil. Let it boil for about 1 minute and remove from the heat.
  • Pour into a glass container and serve or store it in the fridge for 2-3 weeks.


To store your leftover sauce place it in an airtight container in the fridge for up to 3 weeks. Some of the sugar may crystalize after it's been in the fridge for a while. Simply reheat it and stir vigorously with a fork until smooth.
*Any type of milk can be used in this recipe.
**Unused coconut cream can be stored in an airtight container for up to 2 weeks. 
***Plant butter would work as a substiute for the coconut oil.