7-MINUTE VEGAN CHOCOLATE SAUCE

This is easy to make and chocolaty-rich. Serve over ice cream or cake, or swirl into a blended non-dairy milkshake.

Make ahead: The sauce can be refrigerated in a covered container for up to 2 weeks. It will thicken when chilled; stir in 1 to 3 tablespoons water or non-dairy milk to loosen the consistency.

1/2 cup plus 1 tablespoon

water

3 tablespoons maple syrup, or more as needed

1/2 cup plus 1 tablespoon

Dutch-processed cocoa powder, such as Hershey’s Special Dark, or more as needed 2 tablespoons finely chopped vegan bittersweet or dark chocolate (may substitute cocoa butter)

Pinch sea salt, or more as

needed

1 teaspoon vanilla extract

Combine the water, maple syrup, cocoa powder, vegan chocolate and salt in a small saucepan over medium-high heat. Bring just to a boil, whisking to incorporate.

Reduce the heat to medium-low; cook for 5 minutes until thickened, whisking often. Remove from heat and stir in the vanilla extract.

Taste and adjust the flavor as needed, adding more maple syrup for sweetness or consistency; more salt for flavor balance; or more cocoa powder (the latter, by the teaspoon) for more intense chocolate flavor.

Use right away as a hot chocolate sauce, or cool and transfer to a lidded container and refrigerate, for up to 2 weeks. Serves 6 to 8 (makes 3/4 to 1 cup)

Per serving (based on 8): 50 calories, 1 g protein, 10 g carbohydrates, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 40 mg sodium, 1 g dietary fiber, 6 g sugar

PHOTOS BY DEB LINDSEY FOR THE WASHINGTON POST