Delicious on my best homemade chocolate ice cream, here’s an easy chocolate syrup which features mineral-rich and tasty maple syrup as well as my new favorite kitchen ingredient, Artisana’s coconut butter.
- 1/2 cup cocoa powder
- 1/2 cup pure maple syrup, Grade B
- 2 tablespoons coconut butter
- 4 tablespoons water, or more for desired consistency
Blend all ingredients together in food processor or blender. Serve immediately – this is when it drizzles best. Chill leftovers. When serving again, let it come to a cool room temperature and give it a quick stir to smooth out the texture. Enjoy!
See all basic recipes.
[...] out my simple recipes for perfectly creamy chocolate ice cream and the chocolate syrup [...]
Thanks Wardeh. I’m going to make this soon. Sounds really guuuuud!
Ooh that’d be great over fruit too. Nice! Coconut butter…different that coconut oil? I have to go check that out.
Michelle @ Find Your Balance´s last blog post… Quick & Delicious Pumpkin Soup
Michelle – It is the meat of the coconut creamed, not just the fat.
Michelle – And yes, very yummy over fruit! Good idea.
Looks great, Wardeh! Could I use real butter instead of coconut butter? It is expensive so I have never bought it before.
Meagan´s last blog post… Monster "Smashies" (cookies)
I believe the coconut butter is the same or very similar to Tropical Traditions Coconut Cream. Basically finely pureed coconut flesh and coconut oil together. Yummmm. Hope to try this soon with my coconut cream. Thanks for a real option for those chocolate syrup cravings.
(Meagan I often substitute coconut oil or coconut cream for butter or shortening in baked goods but I don’t know if you could use real butter and have it work well in this instance:) Mardeh may know.
Meagan – I’m not sure about using butter. Do you have coconut oil? Use that or just omit it altogether.
[...] by Wardeh’s recent posts featuring Best Chocolate Ice Cream and Basic Chocolate Syrup—and by a desire to use the frozen organic strawberries I recently got from Azure Standard—I [...]