- Prep-time: / Ready In:
- Makes 2 cups
- Serving size: ½ cup
- Print/save recipe
This silky smooth vegan chocolate sauce from Chef Bai (aka Bailey Ruskus) has a rich chocolate flavor thanks to cacao powder, homemade almond milk, and pure maple syrup to sweeten. “For a long time, breaking up with dairy meant breaking up with milk chocolate,” Chef Bai writes in her new cookbook, Breaking Up with Dairy. “FINALLY, we get to have our milk chocolate.” The vegan chef says she stores this sauce in a squeeze bottle and drizzles it on nice cream, cakes, and more. It also makes a great dip for fresh strawberries, bananas, and other fruit. Try the recipe and check out our Q&A with Bai here!
Gluten-free version: This recipe is gluten-free if you use certified gluten-free oat flour.
Chef Bai’s No-Strain Almond Milk
For the best results, Chef Bai recommends making your own almond milk from scratch using her easy, no-strain recipe: Combine 4 large pitted Medjool dates, ¾ cup raw almonds, ¼ teaspoon salt, and 4 cups water in a high-powered blender and blend on high speed for 1 to 3 minutes. Pour into a Mason jar and refrigerate. Enjoy within 5 to 7 days.
If using store-bought milk: Please note that if using store-bought milk and opting for an unsweetened variety, your sauce may not be quite as sweet as if you used Chef Bai’s No-Strain Almond Milk recipe above. You can dial up the maple syrup slightly to help account for this.