Homemade Chocolate Syrup is delectable clean eating with no preservatives or additives. So easy and this deep rich chocolate can be used for so many things.
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. Not anymore. A few ingredients and a few minutes and you’ve got it!
You will be amazed and not-confused. So easy and this deep rich chocolate can be used for so many goodies. Pour it over your vegan ice cream. If you’re wanting some amazing hot chocolate mix one cup vanilla almond milk with 1/4 cup syrup. Heat through and sip, sip sip.
Homemade Chocolate Syrup
Homemade Chocolate Syrup is delectable clean eating with no preservatives or additives
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 32 Tablespoons
Calories 16kcal
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
This is a bit over 2 cups. I had to break it down to tablespoons to try to get a nutrition calculation that is closer to what we might use. 🙂 Yes, you can freeze it but I don't think you will have it long.
Nutrition
Nutrition Facts
Homemade Chocolate Syrup
Amount Per Serving (2 Tablespoons)
Calories 16
% Daily Value*
Sodium 26mg 1%
Potassium 27mg 1%
Total Carbohydrates 4g 1%
Sugars 2g
Calcium 0.2%
Iron 1.4%
* Percent Daily Values are based on a 2000 calorie diet.
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.
Can I use maple syrup instead of sugar? If so, is it necessary to reduce the H20?