A while back I came across the idea of making chocolate syrup from maple syrup. I can’t remember where I saw it, probably on Pinterest, but it came to mind this week when one of my littles asked for a glass of chocolate milk. I decided to see if it really could be done, and if it tasted the same.
I simply whisked 1/2 cup of unsweetened cocoa powder into pure maple syrup. It took a minute and some elbow grease to get them totally combined, but sure enough, it was a perfect match!
We’ve used it to make chocolate milk, and as a topping for ice cream and waffles. It would also be a great dip for strawberries, or in chocolate peanut butter smoothies.
So if you like the thought of an “all natural” chocolate syrup, this could not be easier! Let me know if you try this, and your favorite way to eat it too!
Two Ingredient All Natural Chocolate Syrup
If you like the thought of an “all natural” chocolate syrup, this could not be easier!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Whisk
- Cuisine: American
Ingredients
- 1 cup maple syrup
- 1/2 cup unsweetened cocoa powder
Instructions
- Whisk cocoa powder into maple syrup. This may take a minute because the cocoa powder sort of wants to sit on top of the syrup.
- Keep refrigerated for up to 1 week. Whisk again before each use.
Nutrition
- Serving Size: 1 Serving
- Calories: 126
- Sugar: 24g
- Sodium: 4.9mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
What a fun idea! The consistency of this looks just like chocolate syrup!! Can you taste the maple flavor?
I really couldn’t taste the maple flavor at all. My kids loved it too!
i have to try this. what a great idea!
Thanks Dina! Hope you like it too.
I’m curious why you recommend only a week in the fridge? Maple syrup lasts longer than a week, is there something about the combination that causes it to sour? I’m thinking I’d like to keep it longer, but want to be sure
Hi Shari, I think I said it would last a week because that’s how long we kept it in our fridge until it was used up. So while it should last longer, one week was all I could say for sure.
Wow, I can’t believe I found this. I’m a fool for maple syrup, chocolate, and simplicity. We’re going to make this very soon Thank you!
I have made this before but came here to get more “official” ratios than just “eyeballing” and guessing. Added a little salt and cinnamon.
♥️🙂
My friend bought the wrong maple syrup, part maple syrup and part other syrup, instead of getting rid of it or storing it forever in the fridge, I turned it into this chocolate sauce. The ratio is perfect and so is the flavor. I’m pretty sure it will keep in the fridge much longer than a week. I’m keeping it till it’s gone. A tablespoon a day in my coffee for a fabulous mocha. Probably a lot less chemicals in it than the shelf stable chocolate sauce from the grocery store, I was using. Thanks.