Stevia Chocolate Syrup Food

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GUILT-FREE STEVIA CHOCOLATE SYRUP RECIPE - (4/5)



Guilt-free Stevia Chocolate Syrup Recipe - (4/5) image

Provided by Kathy_Hester

Number Of Ingredients 5

1/2 cup cocoa
1/2 cup water
1/2 to 1 teaspoon stevia (I used Nu-stevia powder)
1 tablespoon agave nectar, optional
2 teaspoon vanilla extract

Steps:

  • Mix the cocoa and water in a saucepan over medium-low heat. Whisk in the stevia and agave nectar, if using. Cook until it's the consistency that you want, whisking the whole time. It can be anywhere between a thin syrup to a thick fudge-like consistency. Store in the fridge. If it thickens too much in the fridge just ad a teaspoon or 2 of water and mix in. At first it will seem like the sauce is breaking but it will come together with a few stirs.

STEVIA CHOCOLATE SYRUP



Stevia Chocolate Syrup image

It can be used as a topping on ice cream, mixed in beverages, or for any other treat that calls for chocolate syrup.

Provided by havent the slightest

Categories     Sauces

Time 6m

Yield 1 batch

Number Of Ingredients 4

1 cup unsweetened cocoa
stevia, to taste
1 cup water (can replace 1/2 with evaporated milk)
1 tablespoon vanilla

Steps:

  • Blend the cocoa and stevia in small saucepan. Over low - medium heat, gradually stir in the water.
  • Simmer for a minute or two until mixture is smooth.
  • Remove from heat and stir in vanilla.
  • If mixture is too thick, gradually blend in warm water until desired consistency is reached.

Nutrition Facts : Calories 233.5, Fat 11.8, SaturatedFat 6.9, Sodium 26.3, Carbohydrate 51.4, Fiber 28.6, Sugar 3.1, Protein 16.9

HONEY CHOCOLATE SYRUP



Honey Chocolate Syrup image

An easy chocolate topping recipe without dairy! This is lovely in your coffee and can be used as a topping for ice cream or pound cake. An old recipe I found and updated. Servings are approximate. Store in the refrigerator.

Provided by Kats Mom

Categories     Sauces

Time 10m

Yield 1 1/2 cup, 24 serving(s)

Number Of Ingredients 6

1/4 cup boiling water
1/2 cup confectioners' sugar
1/4 cup Dutch-processed cocoa powder
1/2 cup honey
1 pinch salt
1/8 teaspoon vanilla extract (optional)

Steps:

  • Pour the boiling water over sugar and cocoa, stir until smooth (I use my handheld blender).
  • Stir in honey, salt and vanilla extract.

Nutrition Facts : Calories 33.2, Fat 0.1, SaturatedFat 0.1, Sodium 7, Carbohydrate 8.8, Fiber 0.3, Sugar 8.3, Protein 0.2

CHOCOLATE SYRUP



Chocolate Syrup image

This homemade chocolate syrup is just as good as you-know-who's, and a LOT cheaper. Serving size is 1 Tablespoon

Provided by wildheart

Categories     Sauces

Time 7m

Yield 2 cups, 32 serving(s)

Number Of Ingredients 5

1 cup cocoa powder
1 1/2 cups sugar
1 dash salt
1 1/2 cups water
1 teaspoon vanilla extract

Steps:

  • Stir together.
  • Boil 2-5 minutes, stirring rapidly, until sauce begins to thicken.
  • This must be stored in the fridge.

Nutrition Facts : Calories 42.8, Fat 0.4, SaturatedFat 0.2, Sodium 5.8, Carbohydrate 10.9, Fiber 0.9, Sugar 9.4, Protein 0.5

CHOCOLATE SYRUP



Chocolate Syrup image

This chocolate syrup is delicious over ice cream or as a base for an intense hot chocolate (heat 1 cup milk with 1/3 cup syrup).

Categories     Condiment/Spread     Sauce     Chocolate     Quick & Easy     Boil     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

1 cup water
1/2 cup sugar
2/3 cup unsweetened cocoa powder, preferably Dutch-process
1/4 teaspoon salt
1 teaspoon vanilla

Steps:

  • Bring water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and salt and simmer, whisking, until slightly thickened, about 3 minutes. Remove from heat and add vanilla, then cool (syrup will continue to thicken as it cools).

CHOCOLATE SYRUP (SUGAR-FREE)



Chocolate Syrup (Sugar-Free) image

I searched high and low for a sugar-free recipe for chocolate sauce and found this one (don't remember where it comes from).

Provided by NZR3505

Categories     Dessert

Time 10m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 5

3/4 cup unsweetened cocoa powder
1 pinch cinnamon
1 1/4 cups water
1 teaspoon vanilla extract
1/2 cup artificial sweetener (such as Splenda)

Steps:

  • In a heavy saucepan, combine cocoa powder, cinnamon and water. Stir or whisk until smooth. Stir and cook over medium heat until mixture comes to a boil.
  • Reduce heat and boil gently for 5 minutes, stirring often. Mixture should be thick and smooth. Cool slightly, then stir in vanilla and artificial sweetener.
  • Pour into a container or jar with a lid. Cover and store in refrigerator for up to 3 weeks.
  • To serve, spoon 1 to 2 tablespoonfuls over vanilla frozen yogurt or ice cream.

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