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    Home » Recipes » Desserts

    Published: Aug 16, 2022 · Modified: Oct 13, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 7 Comments

    Vegan Chocolate Syrup

    JUMP TO RECIPE PIN WATCH VIDEO
    5 from 2 votes
    vegan chocolate syrup in a jar

    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!

    a jar of chocolate syrup

    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.

    In this post:

    Jump to:
    • Ingredients
    • How To Make Vegan Chocolate Syrup
    • How To Store
    • How To Use Chocolate Syrup
    • Recipe FAQs
    • Recipe Video
    • Recipe
    • Comments & Reviews

    Ingredients

    ingredients needed to make this recipe

    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.

    a bowl of chocolate syrup

    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!

    a pan of hot chocolate syrup

    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.
    ice cream and chocolate sauce  in a pretty brown ribbed glass

    Recipe FAQs

    What is the difference between chocolate syrup and sauce?

    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.

    How do I make chocolate milk or hot chocolate?

    Stir about 2 to 3 tablespoons of syrup into each cup (240ml) of chilled or hot almond milk, cashew milk or oat milk.

    Can I freeze chocolate syrup?

    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.

    How can I make vegan chocolate syrup sugar-free?

    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!

    Recipe Video

    Recipe

    a jar of vegan chocolate syrup

    Vegan Chocolate Syrup

    Author: Melanie McDonald
    5 from 2 votes
    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 to make chocolate milk and fancy coffee drinks, or as a syrup on pancakes, waffles, ice cream sundaes and desserts. Sugar-free option included!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 1 minute
    COOK TIME: 4 minutes
    TOTAL TIME: 5 minutes
    Servings: 12 x 2 tablespoon servings (about 1¼ cup/300 ml) total

    Ingredients
      

    • 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
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    INSTRUCTIONS
     

    • 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.

    NOTES

    Transfer Vegan Chocolate Syrup to an airtight bottle or jar and store in the refrigerator for up to 3 months. 
    Sugar-free? Replace the sugar with granulated sweetener. You might need to adjust the quantity depending on the brand/type used. I would start with half a cup, then once the syrup is done and still hot, take out a spoonful, let it cool then taste. Add more sweetener as necessary before it cools down. 

    NUTRITION

    Serving: 1servingCalories: 83kcalCarbohydrates: 21gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.3gSodium: 51mgPotassium: 115mgFiber: 3gSugar: 17gCalcium: 10mgIron: 1mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

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      Recipe Rating




    1. Shelly Combs says

      August 27, 2022 at 10:48 am

      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.

      Reply
      • Melanie McDonald says

        August 27, 2022 at 11:44 am

        You can make it with granulated sweetener. Details are included in the recipe.

        Reply
    2. Clare says

      August 16, 2022 at 6:38 pm

      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?

      Reply
      • Melanie McDonald says

        August 16, 2022 at 8:14 pm

        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.

        Reply
        • Clare says

          August 17, 2022 at 3:35 am

          Thanks Mel - good idea, I'll try only a half quantity to start.

          Reply
    3. Randy Williams says

      August 16, 2022 at 3:38 pm

      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

      Reply
      • Melanie McDonald says

        August 16, 2022 at 4:16 pm

        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!

        Reply

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