Guys. Guys. We need to talk about this. Stat. Drop what you’re doing, I mean it. Let’s talk about chocolate syrup.
You see, sugar-free chocolate syrup and me had a break-up a while ago. It wasn’t pretty, and we were never getting back together. Like ever. I went back to my old friend homemade chocolate syrup, which I admit was a healthier relationship than store-bought, but still not quite what I was looking for.
Then I came across this recipe. Holy coffee beans! (yep, it’s a thing, not sorry.) Maple syrup? Really? Really. I had been using agave in a similar recipe, and it was good, just not quite good enough to make me want to give up my sugar-loaded mocha from Panera. This syrup, however…
I cannot tell you what an awesome feeling it is indulging in something delicious while at the same time knowing that you’re not actively throwing junk in your body. Now, we can make homemade iced mochas at home for a fraction of the price we would pay if we were getting it from a coffee shop, and we know exactly what’s in it, and we know that it’s perfectly healthy! That’s like, a win-win-win. Plus, raw chocolate syrup sounds SO much better than sugar-free chocolate syrup, amiright?
And can we talk about how smooth and shiny and thick and dark it looks? And the fact that it takes literally seconds to throw together? Come on, people, why are you not in the kitchen yet?
Raw Chocolate Syrup
slightly adapted from Fork and Beans
8 T. coconut oil, melted
7 T. maple syrup
1 T. agave nectar
6 T. cocoa powder
dash of salt
In a medium bowl, whisk together all ingredients until smooth. Store in refrigerator.
Note: the syrup will most likely harden in the fridge, just pop it in the microwave for a bit to soften it up.