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.

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. Healthy Dessert Recipes at Desserts with Benefits

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.

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. Healthy Dessert Recipes at Desserts with Benefits

Well, hello beautiful!

Just look at that drippy, heavenly, chocolatey goodness 🍫

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. Healthy Dessert Recipes at Desserts with Benefits

1⅓ cups

Healthy Homemade Chocolate Syrup

Ingredients:

Directions:

  1. In a large bowl, whisk together the cocoa powder and xanthan gum.
  2. Slowly pour in the boiling water while whisking vigorously.  Whisk until completely smooth.
  3. Whisk in the vanilla paste and stevia extract.
  4. 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 😉

Notes:

**You can substitute the vegetable glycerine with agave nectar if you like.  The recipe will no longer be sugar-free, but it will still be delicious!
This syrup should keep for ~2-3 months if stored in a tightly sealed jar in the fridge.

Be sure to follow @DessertsWithBenefits on Instagram!  If you try this recipe, make sure to snap a picture of it, tag me @DessertsWithBenefits, and hashtag #DessertsWithBenefits.  I’d love to see it and feature you on #FanFaveFridays!

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Here is the recipe’s nutrition label:

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. Healthy Dessert Recipes at Desserts with Benefits

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! 🙌🍴

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. Healthy Dessert Recipes at Desserts with Benefits

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– Jess

🎂🍴💕

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4 comments on “Healthy Homemade Chocolate Syrup

  1. 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.

  2. 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 🙂

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