Today is my deadline for an article I have been working on for Chickpea Magazine. I created four brand new recipes including a vanilla caramel ice cream, which may be the best ice cream I have made yet. In celebration, I just drizzled my homemade chocolate syrup on top for a little ice cream sundae.
The chocolate syrup is based on the ingredients on a jar of syrup I saw in the health food store. I figured out the proportions for my own homemade version and I keep it in the refrigerator for ice cream sundae celebrations anytime!
1/2 cup raw agave
1/2 cup raw cacao powder
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
Place all ingredients in a small bowl. Whisk together until a syrup forms. Store in a container in the refrigerator. It will solidify, so let sit out for a few minutes before ready to serve. Enjoy!