Vegan Devilishly Dark Chocolate Sauce

YIELD: 1 Cup

Espresso and cocoa powders combine for a sinfully rich sauce. Easy to make, it is great served warm over ice cream, or drizzled onto cheesecakes for an extra-special touch.


  • ⅔ cup dark cocoa powder
  • ½ teaspoon espresso powder
  • 1⅔ cups sugar
  • 1¼ cups water
  • 1½ teaspoons vanilla extract


  1. In a medium saucepan, whisk together the cocoa powder, espresso powder, sugar, and water. Over medium heat, bring the mixture to a boil and let cook for 1 minute, while stirring constantly.
  2. Remove from heat and stir in vanilla extract. Let cool before transferring to an airtight container. Store in refrigerator for up to 2 weeks and reheat to serve warm or use cold.