Chocolate Syrup!!

I had fun making these!!  And tasting them too, of course!  I found these recipes, but went ahead and experimented with them.  There is a vanilla ice cream we found on sale called Alden's Organic All-natural Ice Cream in Fred Meyer that is made with evaporated cane juice.  A lower glycemic sugar.  Very delicious ice cream!!  A small scoop... all in moderation, of course!!  I have heard that coconut oil is a good oil that has had a bad rap.  There's not much in here, but it does add some lovely taste!  Even the possibility of it being more effective than commonly used medical drugs for candida.  I suggest you do your own research on it.  I didn't try both coconut oil and cinnamon in the same batch of chocolate.  I put the coconut oil in the agave chocolate syrup, and cinnamon in the brown rice chocolate syrup.  Both were YUMMY!  Enjoy! 

Agave Chocolate Syrup

1/2 C cocoa powder

1 C agave nectar

1 C cold water

1/2 tsp. vanilla

1/2 tsp. corn starch (or guar gum)(opt. as thickener)

1/8 tsp. sea salt

1/2 tsp. coconut oil (opt.)

1/2 tsp. cinnamon (opt. for taste) 

1. In a large saucepan, combine cocoa, agave, salt and the optional ingredients desired.  Stir in water.  Bring to a simmer over medium heat, stirring constantly with a wire whisk, until smooth - about 5 minutes.  2. Add thickener (opt.).  3. Place the pan in a sink of cold water and stir with the whisk until cool. Stir in vanilla. Pour into a covered container and refrigerate.  4. Shake before using.  Sauce will remain thin, like chocolate syrup.

Brown Rice Chocolate Syrup

1/2 C cocoa powder

1 C brown rice syrup

[or 3/4 brown rice syrup and 1/4 agave (to add sweetness)]

1/2 C cold water

1/2 tsp. vanilla

1/8 tsp. sea salt

1/2 tsp. coconut oil (opt. for taste)

1/2 tsp. cinnamon (opt. for taste)

1. In a large saucepan, combine cocoa, agave, salt and coconut oil (opt.).  Stir in water.  Bring to a simmer over medium heat, stirring constantly with a wire whisk, until smooth - about 5 minutes.  2. Add thickener (opt.).  3. Place the pan in a sink of cold water and stir with the whisk until cool. Stir in vanilla. Pour into a covered container and refrigerate.  4. Shake before using.  Sauce is pretty thick, like fudge topping.