An easy recipe for homemade vegan chocolate syrup that takes just a few minutes to make with cocoa powder and a few other simple, dairy-free ingredients (no corn syrup!). You'll never buy it again once you see how easy it is to make at home. Use it to top ice cream or your favourite dessert, add it to coffee drinks, or use it as a sweet dip for fruits. You can even make chocolate milk with it!
Add the sugar, cocoa powder, and salt to a small saucepan and whisk well until everything has combined and no lumps remain.
Add the water and whisk well. Scrape around the corners of the pot with a spoon to be sure no dry ingredients remain. Once all ingredients have combined to form a thick mixture, place the pot over medium-high heat.
Continuously whisk while the mixture simmers. It will start to look glossy and begin to bubble around the 3 ½ minute mark. Keep a close eye on the pot, the syrup can boil over if it is heated for too long, don't allow it to boil.
Simmer for another 30 seconds (for a total heating time of 4 minutes), remove the pot from the heat and whisk in the vanilla extract.
Allow the chocolate syrup to sit in the pot for 15-20 minutes. Whisk every 5-10 minutes during the rest time.
Pour the semi-cooled chocolate syrup into a jar and let it sit until it has fully cooled.
Place the lid on the jar and refrigerate for at least 4 hours, it will thicken slightly as it chills. Stir well before serving.
Notes
Please read all of the information, troubleshooting, and FAQ info above, as well as the notes below before making this recipe.
This recipe makes a little over 1 ¼ cup of chocolate syrup and can be doubled if needed. If doubled, the heating time will be a little longer since it will take more time to come to a simmer.
Dutch process, natural, or cacao powder can be used, make sure it's unsweetened.
This recipe, as written, will give you a not-too-sweet dark chocolate syrup, however, if you would like it to be sweeter, use 1 cup of sugar (200g) instead of ¾ cup.
Store in the refrigerator in an airtight jar or container for up to 3 weeks. Stir very well before each use.
To freeze, put the syrup in an airtight container or jar for up to three months. Thaw in the refrigerator when you are ready to use it and stir very well before using.
The nutrition info listed below is for 1 of 10 servings (each serving is 2 tablespoons) with the recipe made exactly as written. Nutritional data is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.