Yield: about ½ cup
Ingredients
- 4 Tbsp date paste
- 3 Tbsp water, use more for a thinner sauce
- 2 Tbsp almond butter or use any nut butter
- 1 ½ Tbsp cocoa powder or roasted carob powder
- 1 tsp vanilla
Instructions
- Blend ingredients in a personal blender or small food processor.
- For a thinner sauce add more water to achieve your desired consistency.
- Drizzle over plant-based Ninja Creami Vanilla Ice Cream.
- Keep leftovers in fridge, in a container with lid.
- Use within 3 weeks or freeze.
Traditional Chocolate Syrup
Yield: about 1 cup
- ¾ cup cane sugar
- ½ cup cocoa powder or roasted carob powder
- ¾ cup water
- ½ tsp vanilla
Instructions
- To avoid lumping and to have a smooth chocolate syrup, add sugar and cocoa to a small sauce pan and whisk well to combine.
- Add about one third of the water and whisk the mixture into a smooth paste, then add the remaining water. Stir to combine.
- Bring mixture to boil, turn down heat and allow to simmer for five minutes.
- Remove from heat and stir in vanilla.
- Let cool and pour contents into a container/jar with lid.
- Store in fridge.