Chocolate Shell Syrup

Oct 29, 2012 sauce topping

Chocolate Shell Syrup

Yield

1/2 tp 3/4 cups

Prep Time

Cook Time

10m

Equipment Required

list special equipment here

Ingredients

1⁄2 cup coconut oil, refined, melted

1⁄4 cup cacao powder

1⁄2 teaspoon vanilla

2 tablespoons raw agave syrup

1 teaspoon maple syrup

1⁄8 teaspoon cinnamon

Directions

Place all of the ingredients in a blender jar. Blend on high speed until smooth and creamy.

Pour the chocolate mixture into a squeeze top bottle.

Notes

This chocolate sauce will freeze almost instantly. That makes it great for a chocolate shell “topping” on ice cream and other frozen treats. You can also dip frozen fruit in it! Keep in mind that it will be soft at room temperature, so it can be messy to use for non-refrigerated items.

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