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Agave Nectar Chocolate Syrup

Rated as 4.33 out of 5 Stars

"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. This syrup is great on ice cream, in coffee, or any recipe that calls for chocolate syrup!"
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10 m servings 58
Original recipe yields 20 servings (2 1/2 cups)


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  1. 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.


  • 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

Per Serving: 58 calories; 0.6 15.2 0.8 0 1 Full nutrition

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Read all reviews 3
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The water wasn't necessary! Next time I won't use it. Also, no stevia, but it came out fine.

I use this syrup with whole milk and double strength coffee cubes blended in my Bullet for a divine frozen coffee treat. YUM!

This was the consistency of regular chocolate syrup after I added just a tad more water. When I tried it plain, I could taste the agave nectar. However, once it was on the ice cream, I really co...