Oh hey there sexy stream of (naturally sweetened) vegan chocolate syrup on my ice cream. How do you do?
Do I need an excuse to make chocolate syrup? I think not, hence the reason I devised a plan to make a simple, homemade, healthier version in just 7 minutes with 5 ingredients in 1 pot. Hooray!
This isn’t just any chocolate sauce. It’s naturally sweetened thanks to maple syrup (or stevia), and cocoa butter in place of dark chocolate. The result is a perfectly sweet, slightly creamy, ultra chocolatey sauce that’s so much better than storebought.
I LOVE this sauce and I hope you do, too! It’s:
& Seriously delicious
If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We’d LOVE to see what you come up with. Cheers, friends!
- 1/2 cup + 1 Tbsp (135 ml) water
- 2 Tbsp (30 ml) maple syrup, plus more to taste (or sub stevia to taste)
- 1/2 cup + 1 Tbsp (54 g) unsweetened cocoa powder or cacao powder
- 2 Tbsp (25 g) minced cacao butter*(or chopped vegan bittersweet/dark chocolate)
- Pinch sea salt
- 1 tsp pure vanilla extract
- Add water, maple syrup, cocoa powder, cocoa butter, and salt to a small saucepan and bring to a boil over medium-high heat. Whisk to combine.
- Reduce heat slightly and cook on a rolling simmer (~medium / medium-low heat) for 5 minutes until thickened, whisking occasionally. Then remove from heat and stir in vanilla.
- Taste and adjust flavor as needed, adding more maple syrup for sweetness, saltiness for flavor balance, or cocoa powder for more intense chocolate flavor.
- Use immediately as a hot chocolate sauce, or let cool completely and then store in a jar. It will thicken slightly in the refrigerator, which you can thin by adding in 1-3 Tbsp (15-45 ml) water or dairy-free milk. Store covered in the fridge up to 2 weeks, sometimes longer.
- Perfect for topping ice cream, cake, adding to shakes, and DIY almond milk!
*Recipe adapted from Food 52.