Hey there! A sexy, vegan chocolate syrup (naturally sweetened) flowed over my ice cream. How are you?
Do I really need an excuse to create chocolate syrup? I don’t think so, which is why I came up with a plan for a healthier, simpler version that I could make in just seven minutes using only five ingredients in one pot. Hooray!
This isn’t your average chocolate sauce. This sauce is naturally sweetened with maple syrup (or Stevia) and cocoa butter instead of dark Chocolate. This sauce is ultra-chocolatey, perfectly sweet, and slightly creamy. It’s better than anything you can buy in the store.
- Half a cup of water
- Add more maple syrup to taste (or substitute Stevia)
- Half a cup of unsweetened cacao powder or cocoa powder
- Use 2 Tbsp of cocoa Butter* (or vegan bittersweet/dark Chocolate chopped)
- Sea salt, one pinch
- 1 tsp pure vanilla extract
- Add the water, maple syrup, and cocoa butter to a small pan and bring it to a boil. Combine with a whisk.
- Reduce heat and simmer on medium/medium-low heat for 5 minutes, stirring occasionally. Remove from heat, and then stir in the vanilla.
- Add more salt to balance the flavor or more cocoa powder to intensify the chocolate flavor.
- You can use it immediately as a hot chocolate sauce or allow it to cool and store it in a jar. You can adjust the consistency by adding 1 Tbsp (15ml) of water or dairy-free liquid at a time.
- Store covered in the refrigerator for up to two weeks. Use it to top ice cream, cakes, shakes, and homemade almond milk.