Wednesday, September 2, 2015

Dairy Free Chocolate Syrup Recipe

Ever since my youngest child was diagnosed as being allergic to both eggs and milk, I have had a heck of a time finding safe foods for her in the grocery store. To combat her lack of choices, I have started making more non dairy items from scratch.

This chocolate syrup recipe is not only dairy free, but it can be used the same way as store bought chocolate syrup. You can use it as a topping on desserts and ice cream and you can use it to make chocolate milk with almond milk, soy milk, and even cashew milk.


  • 1 cup powdered organic cocoa
  • 2 (1 ounce) squares bitter chocolate (read ingredients on label to make sure it has no milk)
  • 1-1/2 cups brown sugar, packed
  • 1/4 tsp salt
  • 2 cups water
  • 1 egg or egg replacement
  • 4 tbsp Vegan butter or coconut oil
  • 2 tsp vanilla extract


In a large saucepan, add the cocoa, bitter chocolate, brown sugar, salt, and water. Stir on burner set to medium heat until ingredients are dissolved. Bring to a boil and boil for three minutes. Remove pan from heat and beat the chocolate with an egg beater. Beat the egg or egg replacer into the mixture. Return pan to burner set on low and add either the vegan butter or coconut oil. Mix with the egg beater again and then allow the syrup to simmer for ten minutes. Remove from heat. Add the vanilla extract and stir. Pour the chocolate syrup into a quart size canning jar. Cover and refrigerate until needed.

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