Beautiful, glossy Vegan Chocolate Syrup made with just 4 simple ingredients in under 5 minutes! It's sweet, rich and intensely chocolatey. Use this dairy-free chocolate syrup as a coffee syrup for fancy lattes and iced coffees, to make chocolate milk, or as a syrup on pancakes, waffles, ice cream sundaes and desserts. Sugar-free option included!
Homemade Vegan Chocolate Syrup is a great replacement for commercially-made chocolate syrups like Hershey's. Not only does it taste better, it's also much more budget-friendly, and like my brown sugar syrup, apple brown sugar syrup, and pumpkin spice syrup, it's perfect for recreating your favourite Starbucks drinks!
It's so quick and easy to make too! All you need are 4 basic vegan pantry staples and about 5 minutes of time.
The ingredients list is short and naturally gluten-free. Cocoa powder, sugar (or granulated sweetener), vanilla, salt and water. That's all you need to make dairy-free chocolate syrup. There's not a drop of high fructose corn syrup in sight!
I like to use white or cane sugar for the most authentic flavour, just make sure whatever brand you use is vegan.
Salt - I know I'll get questions about it...Seasoning is as important in sweet recipes as it is savoury. In this recipe it enhances the sweetness and the chocolate flavour, while also suppressing the natural bitterness of the cocoa powder. It creates balances flavours and brings out the subtle nuances of the vanilla and cocoa.
How To Make Vegan Chocolate Syrup
Move over Hershey's chocolate syrup, because making your own Vegan Chocolate Syrup couldn't be easier (or quicker)!
Barely any instructions are required. Simply add everything (except the vanilla extract), to a small saucepan, whisk it up then simmer for 3 minutes. Add the vanilla once you've taken it off the heat. It's as simple as that!
Caution - Be very careful when making this syrup because it gets extremely hot and stays hot for quite some time.
How To Store
Pour syrup into a lidded pot, bottle or jar and store in the refrigerator. Because it's a dairy-free chocolate syrup it should keep easily for up to 3 months. It's so handy to have on hand all-the-time!
How To Use Chocolate Syrup
- In drinks like hot chocolate, Iced Chocolate Almondmilk Shaken Espresso, mochas, vegan chocolate milk (it's so good stirred though some cold almond milk), shakes, fancy iced coffees or lattes.
- For brunch on pancakes, waffles, oatmeal and French toast. It's especially good with my chocolate banana pancakes.
- For dessert on a bowl of ice cream, banana splits or vegan chocolate cheesecake.
Chocolate syrup and chocolate sauce are two very different things. Chocolate syrup is sweet, water and sugar-based, deeply chocolatey and very pourable. Chocolate sauce is thicker, richer and creamier because it's made with either milk/vegan milk or cream/vegan cream and usually melted chocolate too. Syrups keep for much longer than sauces because they contain no milk or cream and so much sugar.
Chocolate syrup can be frozen but it will crystalize a little. This can easily be remedied by defrosting, then heating it gently in a small pan so the sugar crystals melt. You can also add a drop or two of water to thin if necessary.
Simply replace the sugar with granulated sweetener. You might need to adjust the quantity depending on the brand/type used.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan Chocolate SyrupAuthor:
- Add the cocoa, sugar and salt to a pan.
- Pour in about half of the water, give it a good whisk then gradually add the rest, working out lumps as you go.
- Place over a medium heat and bring to a simmer, whisking constantly. Once it reaches a simmer set a timer for 3 minutes. Stir/whisk frequently and don't leave it alone.
- After 3 minutes remove from the heat and add the vanilla. Give it a quick whisk to combine.
- Leave to cool slightly in the pan (it will be VERY hot), then pour into a container. It might seem thin but will thicken a bit as it cools.