Homemade Chocolate Syrup Recipe
Ginny McMeans
Published:
October 30, 2019
Last Modified:
May 8, 2024
This Homemade Chocolate Syrup recipe is silky, smooth, and so easy to make. With only 5 ingredients, you can create a chocolaty rich and delicious vegan syrup that you can use in coffee or as a topping for so many goodies.
Homemade Chocolate Syrup is delectable clean eating with no preservatives or additives.
It is so fun to make something you thought would be impossible and it turns out to be (humbly speaking) super fantastic!
It’s not a good feeling when you want chocolate syrup for something and the cupboard is bare. Well, that’s not going to happen anymore.
A few ingredients and a few minutes and you’ve got it!
An Irresistible Chocolate Syrup Recipe
- You only need five simple ingredients.
- Everything comes together quickly with a bit of stirring and simmering over the stove in one pot.
- It is homemade and so much healthier than any store-bought syrup with only natural ingredients and no refined sugar either.
- What you’ll get is a creamy and irresistible hot fudge-like sauce that you can use for so many desserts and more.
If you have never made homemade chocolate syrup, then I urge you to give this recipe a try.
Because once you make this, you will never go back to storebought. It is that good and that easy.
And this chocolate sauce is super silky and perfect for when your dessert screams for a special topping.
How to Make Chocolate Syrup
- This recipe starts with boiling a cup of water and stirring in coconut sugar until it dissolves.
- Coconut sugar gives it a unique light-sweet taste while the amount of water is just enough for a smooth texture—not too thick, not too thin.
- Cocoa powder is what you need to get that true rich, decadent chocolatey flavor. You know that stuff that comes from cocoa beans and grows in pods on cacao trees.
- Don’t forget the salt. A bit is all you need to balance out the sweetness but it makes all the difference.
- In the end, I always stir in some vanilla. Vanilla intensifies the chocolate flavor while adding its own unique taste.
- Don’t pour it over your favorite dessert just yet. Let it cool a bit, so the texture becomes a little thicker.
I told you it was super easy!
Cocoa Powder Benefits
- Cocoa is rich in minerals, low in calories, high in fiber. And if that’s not enough, it contains plant-based antioxidants.
- It elevates your mood too. How about that? I knew I was happier when tasting chocolate!
Some Ways To Use Homemade Chocolate Syrup
- Ice cream is the apparent number one reason why you should make this syrup. I’ll leave some links below to some of my favorite vegan ice cream recipes.
- But feel free to drizzle this syrup over your favorite cakes or shakes. Pancake or waffles too.
- Now here is another idea! Want some fantastic hot chocolate? Just mix one cup vanilla almond milk with 1/4 cup of this healthy chocolate syrup. Heat through and then sit and sip, sip sip. Now that is what I call relaxing!
- Stir it in your coffee.
Homemade Chocolate Syrup
Ingredients
- 1 cup water
- 3/4 cup coconut sugar
- 2/3 cup Unsweetened Cocoa Powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Instructions
- Bring the water to a boil and add the sugar.
- Stir until the sugar dissolves – It takes less than a minute.
- Stir in the cocoa and salt and simmer. Stirring 3 minutes.
- Remove from heat and stir in the vanilla.
- Let cool.
- It will thicken as it cools.
- Enjoy in a billion ways.
Notes
Nutrition
35 responses to “Homemade Chocolate Syrup Recipe”
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Oh my goodness! I can see myself pouring this over every thing… I might need to lock it up! I’ve never tried making my own chocolate syrup before, looks like I need to start!
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Haha Dawn! It is good stuff alright.
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So simple and delicious! I love making chocolate sauce at home for impromptu sundaes.
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That is great Susan!
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I love how this recipe is so easy to put together with little ingredients!
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Thanks Joelen!
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This sauce looks delicious! Homemade is always better 🙂
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Thank you so much Nutmeg Nancy. It really is!
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I love the idea of making this with coconut sugar. I bet it’s such a nice, rich flavour!
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It really is Rebecca. Thanks for your thoughts. 🙂
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This is such a great idea, Ginny! Pinned!
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Thanks so much Olena! I really appreciate it! 🙂
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I have been making a similar version for years and we love it! Nice, clean, simple ingredients. No additives or preservatives. No plastic bottle to dispose of. It’s a win, win…
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You are sooo right Jill. A huge win!
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Is there a sub for the coconut sugar? I have sucanant or regular sugar. Would either work?
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Yes, you can use regular sugar with no problem. 🙂
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Is date sugar just as good, and can you omit the salt?
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Yes, omit the saly and yes – date sugar will be good just a tiny bit less sweet. Still sweet though. 🙂
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My grandmother had these dishes… made my heart tingle when I see them….
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Oh, that is so sweet. I cherish my mothers and grandmothers dishes too. She had good taste 🙂
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Sounds delicious. Can artificial sweetener be used as I am diabetic?
Thanks for sharing.
Roni-
Hi Roni, I have not tried that so it I can’t truly answer that. If your sweetener is one to one trade with sugar you might want to try it. Sorry I can’t answer you more clearly.
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Two questions:
Has anyone tried this with Truvia – or is that not a healthy alternative to sugar?
Can this be stored in a pantry or does it need refrigeration?Thanks, everyone!
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Hey I’m so excited to eat the syrup but leftovers, how should I go about handling those? Freezer and then warm it back up as needed? Or would the fridge work? Thanks!
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Hi Sarah, Yes, leftovers can be held in the refrigerator for about a week. If you freeze it maybe freeze in smaller containers so that you can defrost a little at a time, when you need it. Defrost in the fridge or counter. If you are in a hurry the microwave will work too but be careful not to burn yourself because it will get hot really fast.
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There is no thickening agent in this recipe – Dosen’t it turn out runny?
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Not at all Adi. It comes out perfect just like Hershey’s 🙂
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This chocolate sauce turned out amazing! I’ve never made chocolate sauce before but I happened to have all the ingredients for this one to accompany some 1am pancakes! Thanks for the recipe! -
Can I use regular sugar for this recipe the person I’m looking to make it for has allergies
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Yes, you can Drea but I would leave out a tablespoon of regular sugar the first time around since as it is much ‘sweeter’ that coconut sugar.
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Can I use maple syrup instead of sugar? If so, is it necessary to reduce the H20?
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It will be different n taste if you use maple syrup. You can if that is okay with you but you may not like it. I don’t think I would. You would want to reduce the syrup to the thickness that you like. It may not need reducing.
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Does this need to be stored in the refrigerator or is it ok to leave it in the pantry?
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It should be ok on the pantry assuming your house doesn’t have major temp swings. The refrigerator will extend the shelf life.
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This is my go to chocolate syrup recipe. I cover cake, ice cream, and used it to make homemade mochas with almond milk. I’ve also played with it, adding cinnamon and cayenne, using strong coffee as part of the water amount, playing with the chocolate types. I think I even put ginger in it once. This recipe will always be my go to! Thank you for the inspiration!
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