Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This chocolate syrup recipe is made with raw organic agave nectar and unprocessed cocoa, which is great for anyone looking to avoid sugar, corn syrup, or artificial sweeteners. nnThis syrup is great on ice cream, in coffee, or any recipe that calls for chocolate syrup!

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
20
Yield:
2 1/2 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cocoa powder and stevia in a large glass measuring cup or bowl. Slowly add water, stirring constantly, until mixture is thick and creamy with a fudge-like consistency. Add agave nectar and vanilla extract; mix well. Pour the chocolate syrup into a squeeze bottle.n

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Cook's Notes:

Use a smaller amount of white, refined stevia instead of the green, unprocessed stevia if preferred.

When I make this recipe, I typically double or triple the ingredient amounts, but I cut back on the water and add just enough to get the dry mixture to a fudge-like consistency.

An empty agave nectar bottle is great for storing this syrup.

Nutrition Facts

58 calories; protein 0.8g; carbohydrates 15.2g; fat 0.6g; sodium 1.1mg. Full Nutrition
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