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!
PREP TIME: 1 minuteminute
COOK TIME: 4 minutesminutes
TOTAL TIME: 5 minutesminutes
Servings: 12x 2 tablespoon servings (about 1¼ cup/300 ml) total
Ingredients
1 packed cup (90grams)unsweetened cocoa powder
1 cup (200grams)sugar, or granulated sweetener (see recipe note)
¼teaspoonfine sea salt , (increase to ½ tsp if you like a saltier edge)
1 cup (240ml)water
2teaspoonsvanilla extract
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.