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.”
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
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Images via Karissa Bowers