What would an ice cream sundae be without a generous drizzle of chocolate syrup? Boring. The answer is boring. And it doesn’t stop at ice cream. The possibilities for chocolate syrup uses are abundant:
- Chocolate syrup on pancakes or waffles
- Chocolate syrup on fresh fruit
- Chocolate syrup as a cake topping
- Chocolate syrup in coffee
- Chocolate syrup on brownies
- Chocolate syrup on churros
Trouble is, most store bought chocolate syrups are riddled with bad-for-you ingredients like high fructose corn syrup, refined sugar, and preservatives with names we can’t pronounce. So naturally, we decided to whip up our own syrup — with a minty fresh twist.
This organic mint chocolate syrup recipe is just as decedent as the store bought kind, but with five natural ingredients, all of which, you can pick up at your local Whole Foods (along with all six flavors of VerMints!). It’s not exactly healthy, but in comparison, it’s pretty damn good. We think this sweet sauce is totally worth a cheat meal.
ORGANIC MINT CHOCOLATE SYRUP RECIPE
½ cup organic cocoa powder
1 cup water
2 cups organic coconut sugar
1 ½ cups fresh mint leaves, chopped
¼ tsp salt
Combine the cocoa powder, water, and sugar in a medium sized saucepan. Once blended, stir in the mint leaves.
Bring the mixture to a boil. Once boiling, reduce the heat to medium and let simmer for 3 minutes. Remove from heat and add the salt.
Allow the mixture to sit for a few minutes, until cooled down to room temperature. Pour the syrup through a fine sieve, extracting the liquid from the mint leaves by pressing with a spoon.
Refrigerate the syrup in an airtight container for up to two weeks. You can also keep this syrup in the freezer to enjoy later.
Receive recipes straight to your inbox by subscribing to our Suckers Academy eNewsletter at the top of this page!