Homemade Chocolate Sauce

Homemade Chocolate Sauce via DeliciouslyOrganic.net

I’ve been thinking for days about how to introduce this recipe with words. But there really aren’t any required – it’s homemade chocolate sauce. Enough said, right?

Homemade Chocolate Sauce via DeliciouslyOrganic.net #paleo

Made with only four ingredients, it dissolves perfectly into milk and keeps in the fridge for up to 3 weeks. Pour it over ice cream, yogurt or granola. Add it to a coconut milk shake, or just eat a little by the spoonful. It’s a thing of beauty!

Homemade Chocolate Sauce via DeliciouslyOrganic.net #paleo

Homemade Chocolate Sauce, Syrup

Serving Size: Makes about 2 1/2 cups

Homemade Chocolate Sauce, Syrup


  • 1 cup maple syrup
  • 1 1/2 cups water

  • 1 3/4 cups unsweetened cocoa powder

  • 2 tablespoons vanilla extract


Pour maple syrup and 1 1/2 cups water in a medium sauce pan. Warm over medium heat until just simmering. Whisk in cocoa powder (it will take a minute or two to get all of the cocoa completely incorporated). Remove from heat and whisk in vanilla. Pour through a fine mesh sieve into a glass jar. Store in the refrigerator for up to 3 weeks. The ingredients will settle a bit while in the refrigerator, so make sure to stir or shake the container before using.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Deliciously Organic will receive a small commission. This helps cover some of the costs for this site. We appreciate your support! 

Never Miss A Single Recipe. Join our e-mail list today.

Like It? Share it!

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 7 Tips to Reduce Inflammation" when you subscribe!


  1. Yum! No, seriously, I already tried this today. :) I used cacao and im not sure if that’s what caused it, but it ended up not being sweet enough for us. Which is strange, because I typically prefer a darker, less sweet chocolate. Anyway, just added a little more maple syrup and we were good to go! I’m so excited because it really does dissolve so nicely into milk…every syrup recipe I’ve ever tried has not dissolved well.

    Thanks for posting this!! :)

  2. Ann

    Brilliant, Carrie! This on is a for sure make up TONIGHT! ….I’m looking for a recipe for “happy, heathy” powdered coffee creamer to keep at work, in my bag, no refrigeration required. At school, I used organic powdered milk, but this won’t work in hot coffee, as it “cooks” into odd bits of lumpiness. Scenario – brew a nice Keurig coffee and have some non-hydroginated creamer to add without the need of a microwave; as I found I could only hydrate they instant milk first then add it to my coffee. Have you any ideas?

  3. Ann

    Just made it. Yummy!! Not as thick as what we’re used to using, but delicious to the point that I was scooping out the chocolate leftovers from the pan ;). It’s more of a dark chocolate vs. milk chocolate…just how we prefer it. Thanks Carrie~~

  4. Patrice

    I use 1/2 c cocoa, 1 c sucanat (definitely not paleo-friendly but adds such a rich flavor), a dash of sea salt, vanilla extract and a 1/2- 3/4 c water, melt it down in a sauce pan until sugar dissolves. Nestle can’t hold a candle to that stuff. My husband loves it!

  5. Lynnette

    This is probably a silly question but is this delicious sounding recipe mixed into serving portions ie. add how much syrup to a 16 oz. cup of water for a serving or is it 2 1/2 servings of chocolate milk?

    • Deliciously Organic

      I didn’t really measure the amount of syrup per cup of milk. I’ve been pouring a glass of milk and adding about a tablespoon of the syrup and stirring. If it’s not enough chocolate flavor, I add a bit more.

  6. Brittanie Parsons

    I’ve been buying Trader Joe’s organic chocolate syrup for my son’s chocolate milk, but I’m going to give this a try. It won’t save money since maple syrup is expensive, but it will be nice to use the syrup instead of sugar.

    I bet agave nectar would be great in this too!

    • Deliciously Organic

      I’m not sure. I don’t use agave, so I’m not exactly familiar with the substitution ratios. I know it’s sweeter than most sugars, so I’d use a little less than this recipe calls for, taste and see if you need to add more.

  7. Diedre Birkmeyer

    There is no excuse for wasting your money on hersey syrup in the store. What a great recipe. I have been encourageing my preschool and playgroup moms to go non processed. It is a work in progress. this is great in my morning coffee to make a little mocha. Thank you.

  8. alexia

    This is the best recipe I’ve found! It does not taste like maple syrup. We use this on ice cream, in frapps, and even on muffins and cupcakes for “icing”. And I eat it plain.

  9. Carmen

    Was curious, so I tried it with honey just now. I had to up the water to 2 cups and I added some raw sugar and about a cup of honey and 2 tablespoons of vanilla and the 1 3/4 coco powder. It really is more like dark chocolate, but still tasty. Maybe with a little more honey or raw sugar…next time! Going in my coffee tomorrow morning! :-)

  10. MyPeaceOfFood

    Okay…I have no vanilla extract (….or a vanilla bean…or almond extract to substitute…) — I’m going to try eliminating the vanilla. And I kind of halved the recipe. Fingers crossed! My three-year-old is too wise when it comes to tasting the “real thing” but I am not leaving the house in negative 13 temps!!!

  11. Melissa

    We love this and make it every few weeks now, thanks! Any good suggestion of what I can store it in? My 2 year old will only do chocolate milk, so we use it everyday, and while I don’t miss Ubet, I do miss the easy squeeze package!

  12. Paula

    Just curious about the maple syrup, isn’t pure maple syrup quite expensive? If you’re using ‘pancake’ syrup, that is not organic. I have made a similar chocolate sauce using honey (for granola) and it is quite good. Thank you.

    • Deliciously Organic

      I like to use pure maple syrup. I purchase it on Amazon via the “subscribe and save” program and it’s more affordable than buying a small jar at the grocery store.

  13. Adam

    What kind of vanilla do you use? If I used 2 tablespoons of the stuff we have you wouldn’t be able to taste anything else for a week. Usually we can’t use more than a few drops without it being overpowering.


  1. […] Homemade Chocolate Syrup-  Seriously, so easy to throw together.  Put it into a jar with a bow.  Everyone’s happy.  This chocolate syrup is no Hershey’s (thank goodness), its way better and way better for you.  Enjoy making real hot cocoa, a mocha latte or drizzle on top of ice cream or pie.   Yes. […]

Leave a Comment

Your email address will not be published. Required fields are marked *