This 2-Ingredient Vegan Magic Shell Chocolate Syrup is Just What You Need

Vegan Chocolate Syrup Recipe with Coconut Milk Ice Cream

This chocolate syrup recipe is so easy to make and completes every bowl of vegan ice cream. Its crisp texture will remind you of childhood sundaes complete with all the toppings.

Finding a bottle of “Magic Shell” in the door of the fridge was practically a given for most kids, or at least for me. But since going vegan and ditching processed foods, sugary dairy-laden syrups and sauces are far from appealing.

But now, chocolate syrup has received a most healthy makeover that makes it fitting for the healthy eater.

With only two ingredients needed, this chocolate syrup recipe couldn’t be easier to make. The key to the magic of this recipe is coconut oil. Coconut oil has a melting point of 76 degrees, so when exposed to cooler temperatures, like being poured atop cold ice cream, coconut oil is prone to hardening. Hence, the trick to forming a “magic shell.”

Recipe Tips

This recipe calls for a double boiler but if you don’t have one, don’t fret. Simply stack a smaller pot inside a larger pot of boiling water. You’ll melt the chocolate inside the smaller pot and prevent the chocolate from scorching.

Chocolate Syrup Hacks

Once you’ve mastered the basics of making chocolate syrup, try these hacks for an even tastier sundae!

  • Swap the chocolate for peanut butter to make a peanut butter syrup. Simply replace chocolate chips with ¼ cup natural creamy peanut butter and then proceed with recipe.
  • Add ¼ teaspoon sea salt to the recipe for a salted chocolate syrup that’s delightful!
  • Chop up raspberries and add to melted chocolate syrup for a tart twist.
  • Pair chocolate syrup with vegan caramel sauce for an ultra-decadent sundae.

Vegan Chocolate Syrup Recipe with Coconut Milk Ice Cream

Vegan Chocolate Syrup Recipe

Ingredients

This 2-Ingredient Vegan Magic Shell Chocolate Syrup is Just What You Need
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Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: dessert

Yield: 2

Serving Size: 1

Calories per serving: 21.63 kcal

Fat per serving: 2.1 g

Saturated fat per serving: 1.84 g

Carbs per serving: 0.74 g

Protein per serving: 0.11 g

Fiber per serving: 0.05 g

Sugar per serving: 0.45 g

Sodium per serving: 1.4 mg

Cholesterol per serving: 0.01 mg

This 2-Ingredient Vegan Magic Shell Chocolate Syrup is Just What You Need

This chocolate syrup recipe is so easy to make and completes every bowl of vegan ice cream. Its crisp texture will remind you of childhood sundaes complete with all the toppings.

Ingredients

  • ¼ cup vegan chocolate chips
  • ¾ teaspoon coconut oil

Instructions

  1. Add chocolate chips and coconut oil to a double boiler. Stir continuously until completely melted and smooth.
  2. Remove from heat and let cool for five minutes.
  3. Meanwhile, serve up a bowl of ice cream.
  4. Drizzle ice cream with chocolate syrup and let sit for at least two minutes.
  5. Syrup will harden and freeze over ice cream.
  6. Serve immediately and enjoy!

Notes

Swap the chocolate for peanut butter to make a peanut butter syrup. Simply replace chocolate chips with ¼ cup natural creamy peanut butter and then proceed with recipe. Add ¼ teaspoon sea salt to the recipe for a salted chocolate syrup that’s delightful! Chop up raspberries and add to melted chocolate syrup for a tart twist. Pair chocolate syrup with vegan caramel sauce for an ultra-decadent sundae.

http://www.organicauthority.com/how-to-make-vegan-magic-shell-chocolate-syrup-recipe/

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Images via Karissa Bowers

Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.