Serve this easy to make syrup over pie, cake, pudding, ice-cream or how about fresh strawberries, bananas or canteloupe? Use as a dunkin’ sauce for donuts. If pairing foods to boost metabolism some say cocoa with coffee, so why not stir a tablespoonful in your morning coffee? I do!

Makes approx. 1-1/2 cups syrup

1 c. unsweetened cocoa powder, I used Lucky’s brand

1/2 c. dark brown sugar

1/2 t. cinnamon

a teeny bit of salt

vanilla extract to taste (couple teaspoons or more)

approx. 1 c. coconut water, any flavor ( I used Lucky’s brand)

Combine all dry ingredients in small saucepan. Stir to evenly mix.

Add vanilla, then slowly add coconut water, stirring to completely incorporate before adding more coconut water. Use about 3/4 cup.

Place over medium heat and cook, stirring continuously till very hot. Don’t boil.

Reduce heat to low and keep on stirring. Syrup will naturally thicken. This is when you add more coconut water to achieve the consistency you want. Fairly thin is best.

Remove from heat, cool to room temperature, then pour in covered jar and refrigerate till ready to use.

My first dessert using the EASY COCOA SYRUP was just as easy as making the syrup.

For each serving, peel and slice 1 banana in a dessert dish.

Spoon a couple tablespoons of fresh ground chocolate peanut butter (also sold at Lucky’s market) over the bananas.

Sprinkle with powdered sugar.

Then top with pickled sushi ginger. I used Organic Sushi Ginger by The Ginger People. If desired, drizzle a little of the ginger juice onto dessert.

Sprinkle with a little pink Himalayan salt. Serve. Nice! And easy!

Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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