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.
Stir about 2 to 3 tablespoons of syrup into each cup (240ml) of chilled or hot almond milk, cashew milk or oat milk.
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:
- 1 packed cup (90 grams) unsweetened cocoa powder
- 1 cup (200 grams) sugar , or granulated sweetener (see recipe note)
- ¼ teaspoon fine sea salt , (increase to ½ tsp if you like a saltier edge)
- 1 cup (240 ml) water
- 2 teaspoons vanilla extract
- 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.
Shelly Combs says
Is there a way to make this a dark chocolate sugar free syrup or would that change the entire recipe. I’ve been searching for something to replace a dark choc that is store bought but has awful ingredients. Thank you for all the great recipes I’m so glad I stumbled across one.
Melanie McDonald says
You can make it with granulated sweetener. Details are included in the recipe.
Just wondering how you think coconut sugar will substitute for the cane sugar in this syrup recipe? I'm sure it would make the flavour more caramelly, but would there be anything else to be aware of in terms of textural or emulsification changes?
Melanie McDonald says
I think it should be ok. It might be a little thinner. It's a really dark, strongly flavoured syrup though. The sweetness balances it out and it won't end up as sweet with coconut sugar. If you think you're ok with that then go for it. You could always half the recipe the first time just in case.
Thanks Mel - good idea, I'll try only a half quantity to start.
Randy Williams says
Sounds like a great easy recipe. My only comment is that most of the time, chocolate syrup and chocolate sauce are not the same. You've used both of these labels.
Commonly, syrup is much thinner and sauce is much thicker.
Regardless of the name, the recipe is great
Melanie McDonald says
This is syrup. I could only find one reference to sauce and that was a typo. It has been corrected. My post explains the differences between syrup and sauce. Glad you're enjoying the recipe!