In a medium saucepan, combine water, unsweetened cocoa powder, allulose, and sea salt. Whisk continuously over medium heat until the mixture is smooth and begins to simmer.
Step 2
Reduce the heat to low and let the mixture simmer for 5-10 minutes, stirring occasionally, until it thickens to your desired consistency.
Step 3
Remove from heat and stir in the vanilla extract.
Step 4
Allow the syrup to cool to room temperature. It will continue to thicken as it cools.
Step 5
Transfer the cooled syrup to a jar or bottle with a tight-fitting lid. Store in the refrigerator for up to two weeks.
Step 6
Before each use, give the syrup a good stir. If it becomes too thick, you can gently reheat it or add a small amount of water to achieve the desired consistency.
Nutrition
protein: 1 g | fat: 0.5 g | carbohydrates: 2 g | fiber: 1 g | net_carbs: 1 g