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Chocolate Syrup

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– raw / vegan / gluten-free / nut-free –

Do you remember Hershey’s Chocolate Syrup?  I can recall that we always had a bottle of that tucked in our refrigerator door while I was growing up.


I won’t even skip the fact that I owned a few bottles throughout my adulthood too. Hehe  But, gosh, it’s been 15? 20 years? Since I last purchased any.  Boy, does that make me feel old? :) Some of you were perhaps born on the last day I enjoyed the stuff. haha

Ole well, that is life. :)  I am not comparing this chocolate sauce to the taste of Hershey’s, but it’s gooey, luscious, smooth, and rich with chocolate flavor! It can quickly take the simplest dessert to a tasty new level of the divine.

One thing that Hershey’s is proud of when it comes to their syrup is that it is fat-free… mine isn’t.  BUT mine doesn’t contain; HIGH FRUCTOSE CORN SYRUP; CORN SYRUP; WATER; COCOA*; SUGAR; CONTAINS 2% OR LESS OF: POTASSIUM SORBATE (PRESERVATIVE); SALT; MONO- AND DIGLYCERIDES*; XANTHAN GUM; POLYSORBATE 60; VANILLIN, ARTIFICIAL FLAVOR … and for that, I am proud.


Yields 2 cups


  1. Blend the sweetener, coconut oil, and cacao powder in a high-speed blender until smooth.
    • All ingredients must be at room temperature and melted coconut oil so that everything can be mixed well.
  2. Pour into a squeeze container for ease of use.
  3. Place in the fridge to allow to set and thicken a little.
    • If the sauce thickens up too much, simply place the closed bottle into a bowl of hot water until it melts.  Keep an eye on it because it can go from too thick to too thin.
  4. It will last up to a month in the fridge.


6 thoughts on “Chocolate Syrup

  1. Michelle says:

    Good morning Ami Sue,

    Would you recommend this sauce recipe for drizzling over cheesecake and for dipping Strawberries. I’ve used your Ganache recipe many times and it was a little thick for what I needed, but not bad. I thought I’d ask you, since your the expert.
    Many thanks for your continual inspiration!

    • amie-sue says:

      Good morning Michelle,

      Gosh you could use this one or the ganache. This one will be thinner of course which does make it nice for a drizzle. The ganache is thicker and will add more of a presence to a dish then the chocolate sauce shown here. Does that make sense? Have a blessed day! amie sue

  2. Michelle says:

    This recipe calls for olive oil, by any chance do you mean Coconut oil? Just double checking.

    Many thanks

  3. idgie6 says:

    Hi Amie-sue, I just came across this recipe and got a chuckle. When I was growing up, we always had a bottle of this on our fridge door too! We also used Nestle Quik and eventually the “healthy” Ovaltine!! Looking forward to trying this recipe with my grandkids. Btw, when I was a kid, I did not like milk unless it was chocolate :)

    • amie-sue says:

      Hey Idgie,

      Ovaltine… You don’t hear that product mentioned all the much these days. haha. When my grandmother passed away last November my grandfather (married 70 years) was lost and understandably so. One day he went grocery shopping and when came home he pulled out a can Ovaltine with a big smile on his lips. First time I had seen that in decades. I just had to read the bottle, I am a serious label reader. haha

      I hope you start a new tradition with your grandkids… how special! I am like you, grew up on milk but only liked chocolate milk or milk in my cereal, straight up…no way. :P Thanks for sharing your experience. Love it! blessings, amie sue

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