Swirl into milk, coffee, or milkshakes, eat by the spoonful, or enjoy over ice cream or raspberry sorbet! Sweeten to taste. I use the lower amount of sweetener called for, but be forewarned, it is very dark. :-)
Author: Kimi Harris (TheNourishingGourmet.com
Recipe type: Dessert
1½ cups of water
1½ to 3 cups of unrefined sugar (coconut sugar, unrefined cane sugar, maple sugar)
1½ cups of cocoa powder
Dash of unrefined salt
¼ cup of honey or maple syrup (use maple syrup for vegan version)
1 tablespoon of vanilla extract (use gluten-free, as needed)
In a medium pot, combine the sugar and water and bring to a boil over high heat, then turn heat down to keep at a low simmer.
Whisk in the cocoa powder thoroughly. Add the honey and salt and whisk again to combine (Carefully! Don't splatter the hot liquid on yourself!).
Once everything is dissolved and the syrup is lump free, and it has thickened, turn off the heat, and stir in the vanilla extract.
Cool. Serve warm, if desired, or store in the refrigerator in jars or a squeeze bottle.
Recipe by The Nourishing Gourmet at http://www.thenourishinggourmet.com/2013/03/homemade-bittersweet-chocolate-syrup.html