We love making my our own chocolate syrup! This homemade chocolate syrup recipe is only 3 ingredients (if you don’t count water and salt) and can be made in a flash! When you make chocolate sauce homemade, you know what’s in your food… no preservatives, no thickening agents, no chemicals. Plus you probably already have all the ingredients, so you’ll save money making your own homemade chocolate syrup!
Ingredients You’ll Need:
- 1 ½ cup water
- 1 ½ cup all natural zero calorie sugar (see recipe card)
- 1 cup cocoa powder
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Low Calorie All-Natural Homemade Chocolate Syrup
Healthy Chocolate Syrup Meal Prep and Storage
Meal Prep: You can make this ahead of time and store in the fridge for later.
Storage: Will hold in the fridge for 8 days.
Low Calorie Chocolate Syrup Recipe
More Yummy Low Calorie Recipes:
Low Calorie Chocolate Syrup
Ingredients
- 1 ½ cup water
- 1 ½ cup all natural zero calorie sugar
- 1 cup cocoa powder
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan heat the water, sugar, cocoa powder and salt on medium-low.
- Whisk often to avoid burning. When the chocolate syrup gets thick, about 10 minutes it’s done.
- Remove from heat, whisk in vanilla.
- This recipe makes 2 cups of homemade chocolate syrup. Store in mason jars, in the fridge for up to 7 days.
Video
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Chocolate Syrup
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I want to make this but I am curious to know how long will last.
Was just wondering Will the cocoa powder not have any preservatives, artificial additions etc?
what size mason jar did you use for this?
Amazing! I used maple sugar instead of reg sugar. Perfection!
I always thought using sugar was “bad”, especially when trying to lose weight. I have lately started baking with honey, trying to go the natural sweetener route.
My favorite is Trader Joe’s, here is a link to it:
HAPPY COOKING!
What kind of cocoa powder did you use? I have hersheys for baking but I tend not to like it in syrups and sauces. I haven’t been able to find a good cocoa powder!
You can also use Agave. Agave is a natural sweetner that his highly recommended for diabetics.
Good question, they are the same.
Thank you SO MUCH for sharing my story and recipes, I’m so glad you enjoy them so much!! Have you found the Lose Weight By Eating Facebook page? It’s a fun group and you can invite your friends there as well for weekly weight loss competitions and weight loss tips along with my recipes, of course 🙂
HAPPY COOKING!
Audrey
Hey quick question, is it unsweetened cocao powder or just regular cocao powder. Love your blog, been following you for a while i been telling friends and family about your great recipes and waters! 🙂
I was skeptical if I’d like this as well (even knowing there’s bad things about Hershey’s) But I made it anyways just to see. IT IS AWESOME! I thought it might be too thin at first, but its not. I let it sit overnight in the fridge, just tried it, and now I’m trying to figure out what else I can put it on:)
Just remember, it is chemicals like Splenda that make it impossible to lose weight!
HAPPY COOKING 🙂
Just made this to be used for breakfast tommorow to try out the double chocolate oatmeal. Let me just say oh my goodness I could just eat this by itself spoonful after spoonful (not that I will). Although I did see your note previously saying splenda is chemicals not to use I have it in the home cant bring myself to throw it away just money sake (I will not be buying it again I assure you). Any who substituted half the sugar for the splenda and it still came out great. Thanks for the recipe.
I just made this and am so happy. I absolutely loved it with a little almond milk. I only crave chocolate a certain time of the month and I was dying for something chocolate and this hit the spot. Their is no way this will last a month, because my husband and kids love it just as much as I do. Thank you.
I say try it, I don’t know how it will turn out but I can’t imagine it will be bad. I know you can also get maple sugar at health food stores and that would be my best guess on a substitute that would be close in consistency.
I hope that helps, PLEASE let me know what you think I am really curious 🙂
HAPPY COOKING!
Hi.
I was just wondering if I could use a syrupy sweetener like rice syrup or agave. Do you think that would work? we try really hard to stay away from the white stuff:)
Thanks for all your work and recipes.
morgan
Thank you Julia!
I use it in everything, I sometimes create a recipe starting with this Chocolate Syrup like my Mocha Cappuccino:
https://tonetiki.com/2012/03/27/blended-mocha-cappuccino-122-calories-for-a-large-small-shown/
Thank for stopping by 🙂
HAPPY COOKING!
I made this to go with the smoothie and I think it will be used for a LOT more things than just a smoothie! Haha! It is delicious!! And I love your blog, the healthier the better right? 😀
Thanks so much!
Splenda is chemicals, I highly recommend you go to your pantry and throw it all out, or donate it to a food bank. Try out Stevia in the Raw, it is all natural and just like Splenda no sugar. I use it when I bake for my diabetic father. I don’t know how it will come out but try making the Chocolate Syrup with Stevia in the Raw, maybe make a 1/2 batch the first time.
**Please let me know how it comes out, you may help out another reader.**
If it does not work make it to the recipe but add some water in so that you get MORE and the sugar content per tbsp will be less. At the very least it will be all natural vs the nasty Hershey’s chemical filled stuff.
I am VERY passionate about these fake sugars and how bad they are for you. I understand that you have a special circumstance but please try to get rid of the fake nasty stuff and go all natural, you will see the weight will melt away. And that goes for diet sodas and “sugar free” processed (boxed) foods. If you and your hubby lose weight his diabetes may go away too 🙂
Here is a post where I talk about Stevia and Sugar, I think you might find it interesting:
https://tonetiki.com/2012/01/08/smart-swaps-make-the-most-out-of-every-meal-and-cut-some-calories/
HAPPY COOKING!
do you think that if I sub’d splenda for the sugar that it would turn out the same? The reason is that my husband is diabetic and he uses Hershey’s syrup on everything! If I could make a sugar free alternative that tasted even better that would be wonderful!
About a month, keep it in the fridge. It won’t last much longer anyway, it’s so yummy!! 🙂
HAPPY COOKING!
Thanks Barbara! Glad you asked, I store mine in the fridge and it lasts about a month 🙂 YUM YUM!
HAPPY COOKING!
Did you see my post today was Double Chocolate Oatmeal? I guess great minds think a like 🙂
https://tonetiki.com/2012/06/28/double-chocolate-oatmeal-284-calories/
Don’t you feel good about giving it to your toddler when you KNOW what’s in it? I know I do!
HAPPY COOKING!
How long can this syrup be stored for?
I’m curious about how this is stored and how long it is good for. Can you share that information too, please?
Just made this today. Added it to my oatmeal and my toddlers milk this morning as a treat. Thank you!
Thank you so much Dawn! Your kind words made my day!!! This blog has been a labor of love and I am so happy to see people who appreciate it so much!
The pizza is to die for, I hope you love it too! I brag that I can make 3 pizzas for under $5 🙂
If you have any requests or questions send me a comment.
Happy Cooking!
You are a genius! This approach to nutrition is so rational and seems very do-able, I love it! I started with the chocolate syrup last night and it is perfect in my coffee this morning 🙂 I’m thinking your pizza crust is next and I can’t wait. You have given me just the inspiration I needed to make some common sense, healthy changes for myself and my family~~Thank you!!
So glad you liked it, the coffee drink I made you comes out tomorrow 🙂
Happy Cooking!
Audrey
audrey made this for me and it was delicious!!!! gotta make it!
Hi Rick,
Yeah, thickening agents GROSS!! Also in some Ice Creams and some Yogurts (not Greek).
Thanks for reading, you can “follow” my blog and will get a recipe a day. Also coming up Cheesy Pretzel Dogs and Boston Cream Pie Parfaits YUM YUM!
Happy Cooking,
Audrey
Wow, a thickening agent? Who knew! 🙂 This is a cool recipe, though. I’m clipping it to Evernote and looking forward to your mocha cappuccino in the future. Keep up the good work!