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Tasty Thursday – Sugar-Free Chocolate Syrup Recipe

By June 21, 2012April 16th, 201411 Comments

weight loss tips

Who doesn’t want chocolate! Being a woman means wanting chocolate and nothing can be better than having something that tastes good and is healthy too.

Chocolate, dark in particular, may contribute to improved cardiovascular health. Dark chocolate is mostly composed of cocoa. Cocoa comes from the cocoa bean which grows on the cocoa tree. Cocoa is packed with natural plant nutrients and minerals

Benefits of DARK chocolate:

  • Cocoa is filled with antioxidants
  • Dark chocolate can reduce blood pressure, improve blood flow, shown to have mild anti-clotting effects and may help prevent plaque formation in arteries
  • Satiety
  • Lower glycemic index than oatmeal. This means it has very little effect on blood sugars.


5.0 from 2 reviews
No Sugar Added Chocolate Syrup Dessert
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2
This two ingredient dessert is a wonderful healthy treat that can be used on top of any fruit.
  • 4 ounces sugar-free dark chocolate, chopped
  • ½ cup canned coconut milk (make sure this is pure coconut milk)
  • *add in raw coconut to add flavor and texture either before or after warming
  1. In a small saucepan on very low heat, melt chocolate stirring until smooth - set aside.
  2. Bring coconut milk to a slight boil using a small pot and meduim heat - set aside to cool for a few minutes before combining the chocolate.
  3. Stir together and serve warm or cold over any fruit or greek yogurt.
Nutrition Information
Serving size: 2 tbsp Calories: 90 Fat: 5 Carbohydrates: 9 Protein: 1

Join the discussion 11 Comments

  • Natasha says:

    Will definitely be giving this a go, i love dark chocolate! The challenge though will be stopping at 2 tbsp. Thanks for the great and simple recipe

  • Jen Trudel says:

    sounds great… but when u say SUGAR FREE is their any particular one u are talking about becus alot of sugae alcahol in it and its bad for digestion… so what do u use or recommend in particular?? Thanks!!

    • Marie says:

      I am pretty sure that you can buy 70% or more cocao content chocolate bar, that does not have any sugar added. I am going to the store to look!

  • Carina says:

    Sounds so delicious, if I wasn´t super allergic to coconut. All these recipes with coconut, or nuts, in them that are making my mouth water, are driving me… uhm, nuts! I love nuts and coconut, being allergic feels lika a curse. Is there something, though, that I can substiture the coconut with? Can I use regular milk instead, and when a recipe calls for coconut oil, is it okay to use butter, or will that turn it into unhealthy junk food?

    • Sarah M says:

      I make a yummy chocolate recipe with butter. I use the all natural raw cacao powder – no sugar in that. Melt down 1 -2 TBL butter, mix is a separate bowl – 2-4 TBL raw cacao powder – mix in 1-2 T whey protein powder – or Vitol Egg protein powder (low carb – high protein) you can add stevia to make it sweeter – but often the protein powder is plenty sweet. then mix it all together. it is yummy to add cinnamon and cayenne pepper – but it is optional. Then pour on wax paper and store in fridge- oh and just use organic butter and it is good for you!

      • Carina says:

        Great, thank you Sarah, I will definitely try it.

        I do have a, cheat day only, recipe that uses butter, cacao, sugar substitute and rolled oats:
        Leave the butter out for awhile so that it gets soft.
        Pour in cacao to taste.
        I replace the sugar with erythritol (I wouldn´t eat it without some sort of sweetener).
        Then mix in rolled oats, as much as needed to be able to roll between your hands. It is supposed to be rolled in coconut flakes, but since I´m allergic, I skip the rolling part and just eat from the bowl with a spoon.
        Very yummy, but it might not be so good if you don´t have a sugar subsitiute that you like (I can´t take the taste of Stevia, so that would totally ruin it for me).

        And speaking of substitutes, is erythritol really okay to eat? It is said to be completely harmless, and not treated by the body as sugar, but are those claims true? Flavia? Anyone?

    • Flavia says:

      ya milk isn’t the best for sure. What about using almond milk?? Give it a try and let us know 🙂

  • Anna G says:

    This looks like a great recipe! I have a healthy chocolate bar recipe: Melt 1/2 cup of coconut oil in a saucepan over low heat. Remove from heat and stir in 1/4 cup cocoa powder, 5 packets of Truvia (or 2 TBS steviva blend), 1/4 tsp sea salt, and 1/2 tsp of vanilla. Once well mixed pour into any pan/container lined with foil. Freeze for 20 – 30 minutes.
    Store in refridgerator or freezer.

    1/10 of the recipe = 100 calories, 11 fat, 3 carbs, 0.5 protein. (using Truvia)

  • Italia says:

    Great recipe for summer Flavia. Thank you for sending. And have a wonderful well-deserved vacation. Come back home safe and sound and refreshed.

  • Abby says:

    Love it!!
    To the point, articulate, and interesting.


  • CactusHeart says:

    Now THIS is a keeper. The beauty is in it’s simplicity. Good work!

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