Healthy Homemade Chocolate Syrup
Healthy Homemade Chocolate Syrup recipe — thick, rich, sweet, and chocolatey, yet secretly sugar free, low fat, high fiber, gluten free, and vegan! Perfect in chocolate milk, milkshakes, smoothies, oatmeal, and more.
If you’ve ever wanted to drizzle some chocolate syrup over pancakes or waffles or ice cream or maybe even your face (you do YOU, boo!), but want to avoid the refined sugar, high-fructose corn syrup, artificial flavors, and preservatives that are common ingredients in storebought syrups, then this DIY version is the answer for you.
Well, hello beautiful! Just look at that drippy, heavenly, chocolatey goodness.
Healthy Homemade Chocolate Syrup
- 80g (1 cup) Unsweetened Natural Cocoa Powder
- ¾ tsp Xanthan Gum
- ⅔ cup Boiling Water
- 1 tsp Vanilla Paste
- ½ tsp LIQUID Stevia Extract
- 150g (½ cup) Food-Grade Vegetable Glycerine **
- In a large bowl, whisk together the cocoa powder and xanthan gum.
- Slowly pour in the boiling water while whisking vigorously. Whisk until completely smooth.
- Whisk in the vanilla paste and stevia extract.
- Whisk in the vegetable glycerine. Pour into a jar or emptied/washed syrup bottle, seal tightly, and store in the fridge. If you feel like you can't whisk the mixture completely smooth, throw it into a blender and let it do its thang 😉
Compared to a variety of storebought chocolate syrups (Hershey’s®, Torani®, Ghirardelli®, and Fox’s®), this Healthy Homemade Chocolate Syrup has:
- 20-30 less calories
- 5g-7.5g less carbs
- 10g-14g less sugar (this DIY recipe actually has zero added sugar!)
So glad that we can now enjoy a guilt-free topping for our Reese’s Oatmeal, Banana Pancakes, Red Velvet Waffles, Vanilla Bean Ice Cream, and Iced Coffee Milkshakes!
YES yes and YES! The only good, healthier, chocolate syrup I have been able to find that I actually like is NuNaturals. But making it yourself goes above and beyond. I’d put this on so many things like pancakes, ice cream, in hot cocoa…yum.
I haven’t tried the NuNaturals syrup but it looks so good I might consider getting it as a backup! 😀
This recipe TASTES great! However, I have a question about the amount of water. If I add only 2/3 cup of water, it immediately clumps up. Do you mean 2 or 3 cups by chance? I had to add way more to get it to be liquefied. Thank you in advance!
Hi Tasha! I made this recipe just now to be sure I got it right, and it turned out fine. After you whisk in the water, you should get a chocolatey paste/frosting texture. Then, once you add the vegetable glycerine, it smooths out into a pourable consistency. Did you omit the vegetable glycerine? If you don’t have it, replace it with agave or maple syrup 🙂
I’m with Tasha. I added 2/3 c boiling water to the cocoa powder and it was VERY thick. I don’t think I could spread this like frosting. I also had to add more water to make it more like syrup. I did add the vegetable glycerine. I’ll just make it my way from now on, adding more water. It’s still delicious and doesn’t have that strange “diet” aftertaste. Thank you for the delicious recipes!! 🙂
This looks so decadent! I would slather is on everything. I unfortunatly can’t tolerate xanthem gum but I usually find other ways to thicken things like this.
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I just found your site and made this. I added cinnamon and cayenne then used it to make hot cocoa with almond milk. I can’t wait for my husband to get home so I can make him a cup. He will love it!
I also had to add a little more water, but that may be because I scooped my cocoa rather than spooning it into the measuring cup.
That’s genius! You made a Mexican hot chocolate syrup! I hope y’all liked it 🙂
Hi, I also had to add more water, about 1 cup more, and had to use my Vitamix to get it smooth. The sauce is scrumptious! I’ve followed you for several many years and have made your sugar free chocolate sauce with a different recipe, I believe. Did you publish a previous one?
I’ve made this Chocolate Syrup as well as a Chocolate Fudge Sauce!! Is that the one you were thinking of?