Heat the Almond Milk: In a small saucepan, heat the almond milk over medium heat until it just starts to simmer. Do not boil.

Melt the Chocolate: Remove the saucepan from the heat and add the chopped dairy-free dark chocolate to the almond milk. Let it sit for a minute to soften.

Stir Until Smooth: Stir the mixture continuously with a whisk or spatula until the chocolate is completely melted and the sauce is smooth and glossy.

Sweeten and Flavor: Add maple syrup (adjust amount based on desired sweetness), vanilla extract, and a pinch of salt. Stir well to combine all ingredients thoroughly.

Cool and Serve: Let the chocolate sauce cool for a few minutes in the saucepan before serving. It will thicken slightly as it cools.

Serve: Pour the warm dairy-free chocolate sauce over dairy-free ice cream, cakes, brownies, pancakes, or use as a dip for fruits or cookies.

Storage: Store any leftover chocolate sauce in a sealed container in the refrigerator for up to 1 week. Reheat gently before serving.