Chocolate Sauce/Syrup

Yield: about half cup


  • 4 Tbsp date paste
  • 3 Tbsp water*
  • 2 Tbsp almond butter or use any nut butter
  • 1 ½ Tbsp cocoa powder or carob powder
  • 1 tsp vanilla


  1. Blend ingredients in a personal blender or small food processor.
  2. If sauce is too thick add a bit more water to achieve your desired consistency.
  3. Drizzle over plant-based Ninja Creami Vanilla Ice Cream.
  4. Keep leftovers in fridge, in a container with lid.
  5. Use within 3 weeks or freeze.


Traditional Chocolate Syrup

Yield: about 1 cup

  • ¾ cup cane sugar
  • ½ cup cocoa powder or carob powder
  • ¾ cup water
  • ½ tsp vanilla


  1. Add sugar and cocoa to a small sauce pan and mix well to combine.
  2. Gradually stir in the water.
  3. Bring mixture to boil, turn down heat and allow to simmer for five minutes.
  4. Remove from heat and stir in vanilla.
  5. Let cool and pour contents into a container/jar with lid.
  6. Store in fridge.