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Dairy Free Chocolate Syrup


  • 1/2 cup dairy and nut-free cocoa powder ( I used Nestle)
  • 1 cup water
  • 2 cups sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla


  1. Mix water, cocoa, sugar and salt in a 2 quart saucepan over high heat.
  2. Whisk until everything dissolves and then bring to a full boil, stirring occasionally.
  3. Reduce heat and boil for a full 3 minutes, make sure it doesn’t boil over!
  4. Remove from heat and stir in the vanilla.
  5. Allow to cool and then pour into a pint-sized canning jar, or an old cleaned-out Hershey’s squeeze bottle.
  6. Store in the fridge for a month or two.