Chocolate Nut Butter Syrup

It’s easier to make vegan chocolate syrup than to try to find it in stores, and I like just making a small amount whenever I’m using it for something. I used to just mix agave nectar and cocoa powder to make a chocolate syrup. But after trying some of the Artisana raw nut & seed butters, I tried adding those to the recipe. Now, it is so much more than just boring, plain chocolate syrup! It’s kind of a health food with those Artisana butters in it, don’t you think?

Here are some of the nut butters that I <3 in this recipe:
Raw Organic Almond Butter (this is what I used on the banana split below.. mmm)
Raw Organic Pecan Butter
Raw Organic Cashew Butter

There are so many possibilities… from peanut butter to sunflower seed butter.

This syrup could be raw, too (use raw agave). Try making a banana soft serve by putting frozen bananas in a food processor until it turns into an ice cream-like consistency. Then drizzle it with this chocolate syrup and top it off with raw nuts and berries for super-healthy raw “treat.” Occasionally I make a couple batches of raw ice creams, then put them in individual serving containers in the freezer. I let London have them for breakfast since they’re so healthy and all I have to do is pull it out of the freezer and grab a spoon. She loves it when I let her have ice cream for breakfast! Sundaes, chocolate/cherry, strawberry, mixed berry….. I don’t think you can go wrong with raw ice creams!

Here are some of the ways I use this Chocolate Nut Butter Syrup:

… of course, on my [So Delicious] ice cream! Seriously, how delicious does that look?!

… try it on my 30-Calorie Venti Frappuccino (adding this chocolate syrup will add calories, but it would still be a very low-cal frapp!)

Also try it on some of my vegan milkshakes!

*Tip: Depending on what nut butter you use, this syrup may be a little thick. Either heat it in the microwave for a few seconds before using, or add a few drops of liquid such as dairy-free milk.