Chocolate should definitely have its own place in the food pyramid. This homemade syrup is so good and can be used for so many things like chocolate milk, over ice cream, on Protein Power Pancakes (3 variations), and on Hot Fudge Sundae Cake! With our updated version this is even better for you than before so you can still enjoy some of those sweet treats while on your journey to becoming healthier.
You can whip up a batch, or two, and keep it in the fridge for those special occasions.
Note: If you don’t have the glucomannan or xantham gum you can mix 1/3 c. water with 2 T. cornstarch to use as a thickener.)
Homemade Chocolate Syrup
- 1/2 c. cocoa powder (I am partial to Hershey’s cocoa for this recipe.)
- 1 c. milk (or water for dairy-free)
- 1 c. sugar, to taste (I have been using Stevia in place of the sugar)
- 1/8 t. mineral salt
- 1 t. vanilla extract
For a thicker syrup:
- 1/4 – 1/2 t. Glucomannan powder (or use Xantham Gum)
Whisk cocoa powder and milk together thoroughly in a large saucepan over medium-low heat.
When the cocoa is dissolved add the sugar and whisk to dissolve.
Bring to a boil and boil for 3 minutes. Watch constantly for boil overs.
If you want a thicker syrup:
Gently shake the Glucomannan powder into the syrup mixture and whisk vigorously.
Cook an additional 3-5 minutes or until thick, stirring constantly.
Remove from heat and stir in salt and vanilla extract.
Serve warm or cool completely and store in a clean, covered container in the refrigerator.
The syrup will thicken a little as it cools.
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