- ⅓ cup unsweetened cocoa powder
- 1 cup water
- ½ cup pure maple syrup
- pinch of sea salt
- 1 teaspoon of pure vanilla
- In a medium saucepan, whisk the cocoa powder and water together over medium-high heat until boiling.
- Add the maple syrup, sea salt, and vanilla to the cocoa mixture and whisk together over medium heat.
- Once the mixture boils, allow it to simmer for another 4 minutes to thicken up some, stirring often.
- Then take the saucepan off the heat and allow to cool for 5-10 minutes before pouring into a mason jar.
- Refrigerate the chocolate syrup.
- Should stay fresh for up to 4 weeks.
Ahhh. Simple ingredients….who knew this is all you need to make chocolate syrup!
First, mix the water and cocoa powder together until it boils. Then add in the maple syrup, sea salt, and vanilla. Whisk often and let the mixture come to a boil. Let boil for about 4 minutes to thicken some….remember this is a syrup (think Hershey’s chocolate syrup!) and NOT hot fudge so it will still be somewhat liquidy!!
And when you taste buds fancy something a little naughty yet healthy you can take that jar o’delicious paleo-friendly chocolate sauce and let your coconut milk ice cream swim in it 🙂
Pool of chocolate syrup, anyone?