All Natural Chocolate Syrup


So here’s the deal. Lindsey and I have been roomies for quite a while now. She’s ridiculously amazing and I seriously don’t know what I would do without her.

(like… for REAL. Linds, never leave)

I’ve learned a whole bunch about this girl over the years but there are a few things I know about her FOR SURE.

1. There is more coffee in her veins than actual blood.

2. She has the voice of an angel and a closet that I’ve thought about killing her for.

3. If she wakes up before noon, she was coerced.

4. She embraces bed head like it’s her job. (and it kind of annoys me that it actually looks cute on her… ugh)

5. She avoids the kitchen like the plague.

That last one was almost written in stone. It is just a given that I am always the one feeding her. However… her love for coffee (see #1), my love for chocolate and coffee in the same cup and our shared experience of having no money to go to a coffee shop everyday caused her to forget about tried and true #5.

You can imagine my shock when I heard her banging around in there… and then I started smelling that most divine of smells… chocolate. I peaked over the bar, not wanting to startle her for fear she would stop whatever it was she was doing… I certainly didn’t want THAT. There was chocolate involved – no need to do anything that threatened her in any way.

Turns out… she was making chocolate sauce.

Turns out… I love her even more now.

This sauce is perfect for making cafe mochas or for pouring over ice cream. Or for eating with a spoon right out of the saucepan. Not that I would know that…

**And it’s actually good for you! No refined sugar and nothing artificial. I love you, Linds. 


All you need is:

1 1/4 cup water

1/2 cup unsweetened cocoa powder

1/2 cup agave (or honey if you prefer)

1 tsp real vanilla extract

1/4 tsp kosher salt


Heat the water and cocoa powder over medium heat and stir to combine. When that’s all gorgeous and smooth, add the agave and bump up the heat to medium, stirring constantly.


You want it to simmer for a few minutes, until it’s thickened slightly but is still pourable.


At this point, remove it from the heat and stir in the vanilla and salt.

YptRp8Q7_tCwr51c1hR-AdOxbtW_w_luc8DPyAzkMdY 0iTxgwN-Axi5uAWV9oy7dgKN5kjpM0fzMisuujiTC4s

Stir it up and taste for seasoning. We like our chocolate slightly salty so sometimes we add a little more if we’re feeling frisky.


Let it cool down some and then store it in cute jars with tight fitting lids. The cute jars are an important step in this process. Don’t skip it.


Look closely… I’m the creeper that photo bombed this shot of the chocolate pouring into the cute jar. I’m a total scene stealer.

This syrup is dark, rich and per-fect for your morning mocha. (which we will be talking about in the next few days so come back and see us!)

I’m not sure how many times I stuck my finger in this jar. I’m a dedicated recipe tester… it was work, you know?

Here’s the detailed recipe and a link for a handy printable!


All Natural Chocolate Syrup

Makes about 1 1/2 cups

For a printable version of this recipe, click this link: All Natural Chocolate Syrup


1 ¼ cup water

½ cup unsweetened cocoa powder

½ cup agave (or honey)

1 tsp pure vanilla extract

½ tsp kosher salt

  1. Combine the water and cocoa powder in a heavy saucepan and heat over medium heat, stirring to combine. About 2-3 minutes.
  2. Add the agave and stir to combine. Increase the heat slightly and allow to simmer until the mixture thickens slightly but is still pourable.
  3. Remove from the heat and stir in the vanilla and salt.
  4. Allow to cool and store in a sealable jar at room temperature or in the fridge.

Food Styling and Photography by Abbye & Lindsey