Stevia Chocolate Syrup Food

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

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

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.

HONEY CHOCOLATE SYRUP

Steps:

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

CHOCOLATE SYRUP

Steps:

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

CHOCOLATE SYRUP

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)

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.