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Naturally Sweetened Chocolate Syrup

June 28, 2017

This is one of my very favorite recipes.  I make a double batch of it in a quart jar. Then I store it in the fridge to make chocolate milk, drizzle over crepes, drizzle over fruit, and sometimes I just eat it by the spoonful.  It's delicious!  


Chocolate Syrup

  • 2 Tbsp. Coconut Oil  

  • 6 Tbsp. Organic, Raw Cacao

  • 6 Tbsp. Very Hot Water

  • 1/2 Cup Organic, Pure Maple Syrup 

  • 1 Tbsp. Vanilla

  • 1/4 tsp. Salt 

  1. Measure coconut oil and cacao into a pint jar, or another container. 

  2. Pour hot water over the oil and cacao and whisk until it is melted and mixture is smooth.

  3. Add maple syrup, vanilla and salt. Mix well.  

  4. Store in refrigerator and use to flavor milk, as a topping, dip, or just eat by the spoonful. 



  • I usually use an immersion blender to mix the sauce together right in a pint jar.  That way, I'm not losing any sauce as I transfer it from a blender or another container.  I want every last drop of chocolate!    

  • You can add more or less maple syrup according to your tastes.

  • You can add more or less water for a thicker, or thinner syrup, although it will affect the taste of the syrup.  Remember that the syrup will thicken up in the fridge.    

  • Cayenne, cinnamon, and black pepper are all fun additions that you can experiment with in your sauce.  Cayenne gives it a little interesting heat.  It is also good for your circulation.  Cinnamon is nice paired with chocolate and pepper brings out the flavor of chocolate.

  • If the flavor is chalky from the raw cacao, or if the syrup isn't smooth, either the water that you used was not hot enough, or you didn't mix it well before adding the additional ingredients. To remedy the problem, gently heat the mixture and mix with an immersion blender, blender or whisk until smooth.  Then store in the fridge.  

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