Chocolate Sauce/Syrup

Yield: about ½ cup


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


  1. Blend ingredients with an immersion blender or small food processor.
  2. For a thinner sauce add 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. To avoid lumping and to have a smooth chocolate syrup, add sugar and cocoa to a small sauce pan and whisk well to combine.
  2. Add about one third of the water and whisk the mixture into a smooth paste, then add the remaining water. Stir to combine.
  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.