This is a redo of my the original chocolate syrup I posted. Oil is completely unnecessary and this version is a little more drizzly. This oil free thing is genius!
I also whipped up some coconut whipped cream and today I made a sundae with the salted maple toasted pecan ice cream.
Chocolate Syrup (makes about 1 cup)
1/2 cup raw agave
1/2 cup raw cacao powder
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!